HIGHLIGHTS
- who: Fourier-transform infrared and colleagues from the Food Technology Department, Biotechnology School, International University, Vietnam National University have published the Article: Properties of Pectin Extracted from Vietnamese, in the Journal: (JOURNAL)
- what: This study was carried out to investigate the properties of pectin extracted from Vietnamese that have been discarded as waste. The most interesting feature of this study is that the WHC in the Vietnamese mango peels was much higher when compared to lemon peels (1.7-1.9 g H2 O/g DW) , yellow passion fruit peels (3.7-4.1 g . . .
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