Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
July 3, 2024Food Chemistry XOpen Access

Optimizing the microwave-assisted hydrothermal extraction of pectin from tangerine by-product and its physicochemical, structural, and functional properties

View Full Paper
Ask AI
Bookmark
Share

Authors

IBImed E BenmebarekDGDiego J. González-SerranoFAFatemeh Aghababaei

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Benmebarek et al. (2024) studied this question.

synapsesocial.com/papers/68e617f5b6db6435875aa02fhttps://doi.org/10.1016/j.fochx.2024.101615
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched one closely related paper. Consider it for comparative context:

  1. 1Simple and Validated Quantitative <sup>1</sup>H NMR Method for the Determination of Methylation, Acetylation, and Feruloylation Degree of Pectin2014 · 109 citations