Effect of different extraction methods and modifications on the physicochemical properties and antioxidant activity of pectin from <i>Coffea arabica</i> pomace

doi:10.13995/j.cnki.11-1802/ts.028565

Effect of different extraction methods and modifications on the physicochemical properties and antioxidant activity of pectin from Coffea arabica pomace

LI Xiaojiao, WANG Yujie, YANG Lihua, TANG Jinshan, SONG Zhijiao

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 115-124.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 115-124. DOI: 10.13995/j.cnki.11-1802/ts.028565

Effect of different extraction methods and modifications on the physicochemical properties and antioxidant activity of pectin from Coffea arabica pomace

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(19): 115-124 https://doi.org/10.13995/j.cnki.11-1802/ts.028565

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Received	Revised	Published
2021-07-06	2021-09-22	2022-10-15
Issue Date
2022-11-01

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