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Modified citrus pectins by UV/H2O2 oxidation at acidic and basic conditions: Structures and in vitro

Jing Cao1, Jian Yang2, Zhaomei Wang3

  • 1School of Food Science & Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, PR China.

Carbohydrate Polymers
|August 25, 2020
PubMed

Keywords:
Alkaline and acidic pHAnti-inflammationAnti-proliferationModified citrus pectinUV/H(2)O(2) oxidation

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