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Pectic oligosaccharides hydrolyzed from citrus canning processing water by Fenton reaction and their

Junhui Li1, Shan Li1, Shanshan Liu1

  • 1Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

International Journal of Biological Macromolecules
|November 23, 2018
PubMed

Keywords:
Anti proliferation activityCitrus canning waterDepolymerisationPectic polysaccharide

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