Open AccessEXTRACTION TEMPERATURE AND PH AS DECISIVE FACTORS FOR THE YIELD AND PURITY OF GRAPE POMACE PECTIN
Author(s) -
Mariana SPINEI,
Mircea Oroian
Publication year - 2021
Publication title -
food and environment safety
Language(s) - English
Resource type - Journals
eISSN - 2559-6381
pISSN - 2068-6609
DOI - 10.4316/fens.2021.034
Subject(s) - pomace , pectin , chemistry , citric acid , extraction (chemistry) , yield (engineering) , food science , vitis vinifera , chromatography , botany , materials science , biology , metallurgy
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