Prebiotic potential and in vitro fermentation of pectin and pectin-oligosaccharides derived from kinnow waste through microwave-assisted extraction

Authors: Raja Bhaiyya, Dipak Gayen, Sukesh Chander Sharma et al.
Publication: Food Hydrocolloids
Published: Mar 1, 2026
Source: Crossref
Back to Search View Original Cite This Article

Related Articles

Evaluation of the potential of innovative enterprises in the region of Malopolska

Leszek Koziol, Radoslaw Pyrek et al. - Apr 2115

Read More
Re-Evaluating the Efficacy of the Aqueous Leaf Extract of Bridelia ferrugenia and its Potential Combination with Metformin in the Management of Diabetes Mellitus

Kwesi Thomford, Dominic Edoh et al. - Jan 2105

Read More
Weighted Mourre's commutator theory, application to Schroedinger operators with oscillating potential

Sylvain Golenia, Thierry Jecko - Jul 2103

Read More
Preparation and in vitro release characteristics of curcumin in nanosuspensions

ZHANG Hua - Jan 2100

Read More
Study on absorption ingredients of Plantaginis Semen by in vitro everted intestinal sac method

TAN Qin - Jan 2100

Read More