Extracción de pectina a partir de bagazo de manzana y su análisis
The extraction of pectin from apple bagasse was studied. The influence of pH temperature and extraction time on the variable’s performance, strength of the gel and degree of esterification was determined using a variance analysis a significance level of 0.05%. The data obtained was analyzed in a sta...
| Autores principales: | , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/89 |