Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties
Milad KazemiBioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, IranFaramarz KhodaiyanBioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran. Electronic address: [email protected]Mohsen LabbafiDepartment of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, IranSeyed Saeid HosseiniBioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, IranMohammad HojjatiDepartment of Food Science & Technology, Faculty of Animal Science & Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Mollasani, Ahvaz, Iran
2018en
ABI
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