Optimization of ultrasound-microwave assisted acid extraction of pectin from kiwifruit peel by response surface method and the analysis of physicochemical properties of pectin

CHEN Yijun, WANG Xiaohui, CHEN Yanping, DENG Min, YIPAER·Kaisier, LONG Yuanai, YANG Wangen

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (13) : 238-246.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (13) : 238-246. DOI: 10.13995/j.cnki.11-1802/ts.029672

Optimization of ultrasound-microwave assisted acid extraction of pectin from kiwifruit peel by response surface method and the analysis of physicochemical properties of pectin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(13): 238-246 https://doi.org/10.13995/j.cnki.11-1802/ts.029672

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