Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating-Reference-Cited by-同舟云学术

Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating

Published:2021-04 Issue: Volume:113 Page:106475
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Thu Dao Thi Anh,Webb Hayden K.,Malherbe François

Funder

Swinburne University of Technology

Bộ Giáo dục và Ðào tạo

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference70 articles.

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