Evaluation of citrus pectin extraction methods: Synergistic enhancement of pectin's antioxidant capacity and gel properties through combined use of organic acids, ultrasonication, and microwaves
Hongyu LiInstitute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, ChinaLi ZhengInstitute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, ChinaPengwang WangTianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, ChinaZheng LiuTianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, ChinaLingzhuo AnTianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, ChinaXuemin ZhangZhouyi XieClinical Medicine of School of Medicine, Nankai University, Tianjin 300071, ChinaYing‐Ping WangCollege of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China. Electronic address: [email protected]Xia LiTianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China. Electronic address: [email protected]Wenyuan GaoTianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China. Electronic address: [email protected]
2024en
ABI
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