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In vitro fermentation of different commercially available pectins using inoculum from rabbit caecum

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In vitro fermentation of different commercially available pectins using inoculum from rabbit caecum

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Kermauner, A.; Lavrencic, A. (2010). In vitro fermentation of different commercially available pectins using inoculum from rabbit caecum. World Rabbit Science. 18(1):1-7. doi:10.4995/wrs.2010.18.01

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/7463

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Title: In vitro fermentation of different commercially available pectins using inoculum from rabbit caecum
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Abstract:
[EN] In vitro gas production kinetics of eight different commercially available pectin isolates from apple (4), citrus (2) and sugar beet (2), with a degree of methyl esterification (DMet) ranging from 9 to 73%, were ...[+]
Subjects: Rabbit , Degree of methyl esterification , Pectins , In vitro gas production
Copyrigths: Reconocimiento - No comercial (by-nc)
Source:
World Rabbit Science. (issn: 1257-5011 ) (eissn: 1989-8886 )
DOI: 10.4995/wrs.2010.18.01
Publisher:
World Rabbit Science. ICTA. UPV
Publisher version: https://doi.org/10.4995/wrs.2010.18.01
Type: Artículo

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