Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid
J Pérez, K Gómez, L Vega - International journal of food …, 2022 - Wiley Online Library
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0‐3.0), extraction time (45‐75 min), and liquid‐solid ratio (10: 1 to 40: 1 …
The effects of pH (2.0‐3.0), extraction time (45‐75 min), and liquid‐solid ratio (10: 1 to 40: 1 …
Optimization and preliminary physicochemical characterization of pectin extraction from watermelon rind (Citrullus lanatus) with citric acid.
J Pérez, K Gómez, L Vega - 2022 - cabidigitallibrary.org
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid.
J Pérez, K Gómez, L Vega - International Journal of Food Science, 2022 - europepmc.org
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
[PDF][PDF] Research Article Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid
J Pérez, K Gómez, L Vega - 2022 - researchgate.net
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid
J Pérez, K Gómez, L Vega - 2022 - agris.fao.org
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
[HTML][HTML] Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid
J Pérez, K Gómez, L Vega - International Journal of Food Science, 2022 - ncbi.nlm.nih.gov
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid
J Pérez - International journal of food science, 2022 - 52.4.66.61
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid
J Pérez - International journal of food science, 2022 - repositorio.uniatlantico.edu.co
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid.
J Pérez, K Gómez, L Vega - International Journal of Food …, 2022 - search.ebscohost.com
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid
J Pérez, K Gómez, L Vega - International Journal of Food …, 2022 - search.proquest.com
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent.
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …
The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10: 1 to 40: 1 …