Enzymatic Production and Characterization of Pectic Oligosaccharides Derived from Citrus and Apple Pectins: A GC-MS Study Using Random Forests and Association Rule Learning
Author:
Affiliation:
1. Institute of Food Science Research, CIAL (CSIC-UAM), CEI (UAM+CSIC), C/Nicolás Cabrera 9, Madrid 28049, Spain
Funder
Ministerio de Ciencia e Innovaci?n
Ministerio de Educaci?n, Cultura y Deporte
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00930
Reference39 articles.
1. Oligosaccharide production by hydrolysis of polysaccharides: a review
2. Production and Bioactivity of Pectic Oligosaccharides from Fruit and Vegetable Biomass
3. Pectic Oligosacharides from Lemon Peel Wastes: Production, Purification, and Chemical Characterization
4. Assessment of the Production of Oligomeric Compounds from Sugar Beet Pulp
5. Continuous production of pectic oligosaccharides from onion skins with an enzyme membrane reactor
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