Microwave time tunes broccoli-stem pectin fine structure and calcium gelation for sustained resveratrol release
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In this study, the effects of microwave-assisted (MAE) extraction on the structural, functional and gel properties of broccoli stem pectin (BSP) were investigated. BSP was predominantly homogalacturonan (HG)-type pectin. BSP-150 s exhibited the highest galactu... ...
