Extraction of Pectin from Citrus Fruit Peel and Its ...

enzymes in fruit juice production Jam-makers have valued it for hundreds of years, wine-makers endeavour to destroy it and food technologists are variously trying to block or improve the enzymes that attack it. After cellulose, pectin is one of the most abundant carbohydrates on Earth. Yet despite its importance in the production of food and drink, ................
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