Standardization of extraction of pectin from Assam lemon (Citrus limon Burm f.) peels using novel technologies and quality characterization
Author:
Funder
Tezpur University
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13399-024-05367-x.pdf
Reference72 articles.
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2. Ghosh A, Dey K, Bhowmick N, Ghosh S, Bandyopadhyay S et al. (2017). Lemon cv. Assam lemon (Citrus limon Burm.) quality and soil-leaf nutrient availability affected by different pruning intensities and nutrient management. Current Science: 2051–65. https://www.jstor.org/stable/26163944
3. Mahato N, Sharma K, Sinha M, Cho MH (2018) Citrus waste derived nutra-/pharmaceuticals for health benefits: current trends and future perspectives. J Funct Foods 40:307–316. https://doi.org/10.1016/j.jff.2017.11.015
4. Rafiq S, Kaul R, Sofi SA, Bashir N, Nazir F, Nayik GA (2018) Citrus peel as a source of functional ingredient: a review. J Saudi Soc Agric Sci 17(4):351–358. https://doi.org/10.1016/j.jssas.2016.07.006
5. Sun Z, Wang S, Zhou C, Ma Z, Qian F (2023). Optimization of ultrasound assisted organic acid extraction of pectin from pomelo peel by response surface methodology and its preliminary characterization. Biomass Convers Biorefinery: 1–13. https://doi.org/10.1007/s13399-023-04200-1
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