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Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

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Authors: Wenjun Wang, Xiaobin Ma, Peng Jiang, Lyulin Hu, Zijian Zhi, Jianle Chen, Tian Ding, Xingqian Ye, Donghong Liu

Journal: Food Hydrocolloids

Published: 21 June 2016 · Vol. 61, 730–739

Article: Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

←Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

The recombination dynamics of Staphylococcus aureus inferred from spA gene→

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