Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation
作者： Carlos Sabater , Víctor Sabater , Agustín Olano , Antonia Montilla , Nieves Corzo
DOI: 10.1016/J.FOODHYD.2019.105238
关键词:
摘要: … source of pectin. The aim of this work was to compare different pectin extraction methods: … After 6 h, pectin yield was higher when US was applied in combination with Celluclast®1.5 …
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