Flavonoids and Pectins
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Publisher
IntechOpen
Link
http://www.intechopen.com/download/pdf/65895
Reference110 articles.
1. Mandalari G, Bennett RN, Bisignano G, Saija A, Dugo G, Lo Curto RB, et al. Characterization of flavonoids and pectins from bergamot (Citrus bergamia Risso) peel, a major byproduct of essential oil extraction. Journal of Agricultural and Food Chemistry. 2006;54(1):197-203. DOI: 10.1021/jf051847n
2. Zhang Z, He Y, Huang Y, Ding L, Chen L, Liu Y, et al. Development and optimization of an in vitro multienzyme synthetic system for production of kaempferol from naringenin. Journal of Agricultural and Food Chemistry. 2018;66(31):8272-8279. DOI: 10.1021/acs.jafc.8b01299
3. Malla S, Pandey RP, Kim BG, Sohng JK. Regiospecific modifications of naringenin for astragalin production in Escherichia coli. Biotechnology and Bioengineering. 2013;110(9):2525-2535. DOI: 10.1002/bit.24919
4. Nogata Y, Sakamoto K, Shiratsuchi H, Ishii T, Yano M, Ohta H. Flavonoid composition of fruit tissues of citrus species. Bioscience, Biotechnology, and Biochemistry. 2006;70(1):178-192. DOI: 10.1271/bbb.70.178
5. de Souza CG, Rodrigues TH, LM ES, Ribeiro PR, de Brito ES. Sequential extraction of flavonoids and pectin from yellow passion fruit rind using pressurized solvent or ultrasound. Journal of the Science of Food and Agriculture. 2018;98(4):1362-1368. DOI: 10.1002/jsfa.8601
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