Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment
Jian Li, Rongping Li, Yijin Peng, Jun Tian, Linyan Zhou
Topics & Concepts
PectinChemistryFood scienceAnthocyaninOrganic chemistryChromatographyPolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods