Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity
- Sabater, C.
- Blanco-Doval, A.
- Montilla, A.
- Corzo, N.
Zeitschrift:
Food Hydrocolloids
ISSN: 0268-005X
Datum der Publikation: 2021
Ausgabe: 110
Art: Artikel