Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method.
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DOI: 10.1016/j.ijbiomac.2018.12.096
Abstract: In this work, a Box-Behnken design (BBD) with three variables (ultrasound power, irradiation time and pH) in three levels was applied for pectin extraction optimization. The optimization process showed that the maximum extraction yield was… read more here.
Keywords: characterization pectin; extracted sour; pectin; optimization ... See more keywords