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Microwave Assisted Green Extraction of Pectin from Citrus maxima Albedo and Flavedo, Process Optimization, Characterisation and Comparison with Commercial Pectin

Crossref DOI link: https://doi.org/10.1007/s12161-023-02547-9

Published Online: 2023-11-17

Published Print: 2024-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Arora, Shubhangi

Kataria, Priyanka

Ahmad, Waseem https://orcid.org/0000-0001-6670-1051
Mishra, Ritesh https://orcid.org/0000-0001-7875-5065
Upadhyay, Shuchi https://orcid.org/0000-0002-5152-6761
Dobhal, Ankita https://orcid.org/0000-0002-6063-0405
Bisht, Bhawna https://orcid.org/0000-0001-6575-3941
Hussain, Afzal https://orcid.org/0000-0001-9769-2557
Kumar, Vinod https://orcid.org/0000-0003-1808-1980
Kumar, Sanjay https://orcid.org/0000-0001-6128-2783
License Information

Text and Data Mining valid from 2023-11-17

Version of Record valid from 2023-11-17
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Article History

Received: 30 August 2023

Accepted: 27 October 2023

First Online: 17 November 2023

Declarations

:

: Not Applicable

: The authors declare no competing interests.

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