La Cava, Enzo L <br/><br/>
Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication.  [electronic resource] 

 -  Journal of food science  Jun 2018 
 - 1613-1621 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.14183  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Chemical Phenomena<br/>Citrus paradisi--chemistry<br/>Color<br/>Esterification<br/>Food Handling<br/>Hexuronic Acids--analysis<br/>Pectins--chemistry<br/>Plant Extracts--chemistry<br/>Temperature