International Journal of Technology · 2019 · 17 citations · 16 references
AgricultureBiochemistryFood ScienceFood AnalysisFruit SciencePomologyAcidity AnalysisFruit BiochemistryFruit PhysiologyFruit QualityPectin ChemistryPh AnalysisAsh ContentAsh Content QuantificationExtraction YieldPectin CharacterizationPectin PurificationPh DependencePh-dependent ExtractionPhysicochemical Properties
Citrus maxima white pith was utilized for the isolation of pectin under acidified condition using L-(+)-tartaric acid, at extraction pH in the range of 1.0 and 2.0. The extraction yield and physicochemical properties (ash content, equivalent wei
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Industrial pectins: Sources, production and applications
C. D. May · Carbohydrate Polymers · 1990 · 753 citations