Physicochemical properties and antioxidant activity of pectin from hawthorn wine pomace: A comparison of different extraction methods
Dengyue Sun, Xiaowen Chen, Chuanhe Zhu
Topics & Concepts
PomacePectinWineChemistryCitric acidAntioxidantFood scienceExtraction (chemistry)Raw materialHydrochloric acidChromatographyBiochemistryOrganic chemistryFungal Biology and ApplicationsPolysaccharides and Plant Cell WallsPhytochemicals and Antioxidant Activities