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Optimizing the microwave-assisted hydrothermal extraction of pectin from tangerine by-product and its physicochemical, structural, and functional properties.
Benmebarek IE, Gonzalez-Serrano DJ, Aghababaei F, Ziogkas D, Garcia-Cruz R, Boukhari A, Moreno A, Hadidi M. Benmebarek IE, et al. Among authors: ziogkas d. Food Chem X. 2024 Jul 3;23:101615. doi: 10.1016/j.fochx.2024.101615. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39669899 Free PMC article.