Effects of fermentation on the structures of yellow compounds in citrus pomace-Reference-Cited by-同舟云学术

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Effects of fermentation on the structures of yellow compounds in citrus pomace

Published:2024-06-10 Issue: Volume: Page:1-8
ISSN:1082-6068
Container-title:Preparative Biochemistry & Biotechnology
language:en
Short-container-title:Preparative Biochemistry & Biotechnology

Author:

Yang Dan-Dan¹,Li Wen-Jie²,Lei Sheng-Jiao¹³,Liu Hai-Yan¹,Ouyang Nong-Fei¹,Zhu Jun-Dong¹

Affiliation:

1. College of Biological and Pharmaceutical, China Three Gorges University, Yichang, China

2. School of International Education, HeNan University of Technology, Zhengzhou, China

3. Hubei Key Laboratory of Natural Products Research and Development, China Three Gorges University, Yichang, China

Funder

Hubei Provincial Key Research and Development Program

Yichang Haitong Food Co., LTD

Construction project of Hubei citrus industry chain in 2022

Key Technology Innovation Plan of Hubei Province in 2023

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10826068.2024.2362794

Reference31 articles.

1. Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes

2. Citrus peel as a source of functional ingredient: A review

3. By-products from different citrus processes as a source of customized functional fibres

4. By-Products of the Citrus Processing Industry;Berk Z.;Citrus Fruit Proces.,2016

5. Nano Porous Carbon Derived from Citrus Pomace for the Separation and Purification of PMFs in Citrus Processing Wastes

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