Scientific ReferencesPrebiotic potential of pectin and cello-oligosaccharides from apple bagasse and orange peel produced by high-pressure homogenization and enzymatic hydrolysis
Prebiotic potential of pectin and cello-oligosaccharides from apple bagasse and orange peel produced by high-pressure homogenization and enzymatic hydrolysis
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A. Manthei, P. Elez-Martínez, R. Soliva-Fortuny, P. Murciano-Martínez Food Chemistry, Volume 435, 2024, 137583