Yang, Jin-Shu <br/><br/>
Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization.  [electronic resource] 

 -  Food chemistry  Aug 2019 
 - 351-359 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2019.03.027  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetylation<br/>Hexuronic Acids--chemistry<br/>Methylation<br/>Microscopy, Electron, Scanning<br/>Microwaves<br/>Pectins--analysis<br/>Plant Extracts--chemistry<br/>Plant Tubers--chemistry<br/>Solanum tuberosum--chemistry<br/>Spectroscopy, Fourier Transform Infrared<br/>Temperature<br/>Ultrasonics