Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity-Reference-Cited by-同舟云学术

Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity

Published:2021-01 Issue: Volume:110 Page:106161
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sabater Carlos,Blanco-Doval Ana,Montilla Antonia,Corzo Nieves

Funder

MICINN

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

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