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January 1, 2019CyTA - Journal of FoodOpen Access

Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties

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Authors

EPErik Polanco‐LugoJMJosé Isabel Martínez-CastilloJCJuan Carlos Cuevas-Bernardino

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Polanco‐Lugo et al. (2019) studied this question.

synapsesocial.com/papers/6a71402035aa2c282ce2900dhttps://doi.org/10.1080/19476337.2019.1600036
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