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Maturation, passion fruit

D Addosio et al. (2005) extracted and characterized the pectin from passion fruit pomace in different maturation stages and using different acid, such as, hydrochloric acid, phosphoric acid and a mixture of these two acids. The pectin with highest esterification degree and galacturonic acid content was obtained when hydrochloric acid was used during the extraction. [Pg.92]


See other pages where Maturation, passion fruit is mentioned: [Pg.114]    [Pg.166]    [Pg.404]    [Pg.159]    [Pg.40]    [Pg.82]    [Pg.86]    [Pg.92]    [Pg.788]   
See also in sourсe #XX -- [ Pg.12 , Pg.211 , Pg.212 , Pg.213 ]




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