Open AccessComparison Between Conventional and Microwave Methods For Extraction Pectin and Degree of Esterification from Orange (Citrus sinesis) and Grapefruit (Citrus paradisi) Peels
Author(s) -
Abdul Kadir Hadi Alwan,
Mohmmad Jaffer Kahadom,
Ali Madlool Marai,
Alaa Khudair Esmaeel
Publication year - 2016
Publication title -
mağallaẗ baġdād li-l-ʿulūm
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.167
H-Index - 6
eISSN - 2411-7986
pISSN - 2078-8665
DOI - 10.21123/bsj.2016.13.1.0026
Subject(s) - orange (colour) , citrus paradisi , pectin , chemistry , horticulture , citrus × sinensis , botany , food science , rutaceae , biology