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

doi:10.13995/j.cnki.11-1802/ts.029672

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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Received	Revised
2021-10-18	2021-11-17
Issue Date
2022-08-03

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