Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: Composition, structure, functional and antioxidant properties of pectins
Fangzhou Xu, Shikai Zhang, Geoffrey I. N. Waterhouse, Tao Zhou, Yuyi Du, Dongxiao Sun‐Waterhouse, Peng Wu
Topics & Concepts
PomacePectinChemistryFood scienceFermentationAntioxidantBiochemistryPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food Systems