Structural Characteristics of Pumpkin Pectin Extracted by Microwave Heating
Version of Record online: 26 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages C1169–C1173, November 2012
How to Cite
Yoo, S.-H., Lee, B.-H., Lee, H., Lee, S., Bae, I. Y., Lee, H. G., Fishman, M. L., Chau, H. K., Savary, B. J. and Hotchkiss Jr., A. T. (2012), Structural Characteristics of Pumpkin Pectin Extracted by Microwave Heating. Journal of Food Science, 77: C1169–C1173. doi: 10.1111/j.1750-3841.2012.02960.x
- Issue online: 19 NOV 2012
- Version of Record online: 26 OCT 2012
- MS 20120369 Submitted 3/9/2012, Accepted 8/23/2012.
Supplement 1. Effect of the extraction methods on pectin yield.
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