What We Know about Pectin?
Mar Villamiel
Mar VillamielEmail
Institute of Food Science Research (CIAL, CSIC-UAM), Campus de Cantoblanco, Madrid, 28049, Spain
Abstract
Publication details
Received: 30 Dec 2020
Revised: 13 Jan 2021
Accepted: 15 Jan 2021
Published online: 15 Jan 2021
Article type:
Personal Account
DOI:
10.30919/esfaf1123
Volume:
3
Page:
27-30
Citation:
ES Food & Agroforestry, 2021, 3, 27-30
Permissions:
Copyright
Number of downloads:
13937
Citation Information:
0
Description:
New sources of pectin and improved extraction methods support its increasing demand as emergent ingr....
New sources of pectin and improved extraction methods support its increasing demand as emergent ingredient in foods, cosmetics and medicines.
No citation information available
General Links :
Copyright © 2025 Engineered Science Publisher, All Rights Reserved