HIGHLIGHTS
- who: Mariana Spinei and Mircea Oroian from the Department of Food Technologies, Food Production and Environment Safety, Faculty of Food Engineering have published the paper: Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques, in the Journal: Foods 2022, 11, 2274. of 29/07/2022
- what: The aim of this study is as follows: optimizing the extraction parameters of pectin from grape pomace by using conventional and pulsed ultrasound methods; understanding the combined influence of performing variables (sonication time, extraction temperature, pH and ultrasound power); and_(3) comparative . . .
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