Chemical hydrolyzed and modified pectins from chayote, papaya, and passion fruit: Characterization and in vitro anticancer effects

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: May 2026

Source: Food Hydrocolloids, Volume 174

Author(s): Raissa Sansoni do Nascimento, Lucas de Freitas Pedrosa, Debora Preceliano de Oliveira, Gustavo R.C. Santos, Paulo Antônio de Souza Mourão, João Paulo Fabi

​Publication date: May 2026Source: Food Hydrocolloids, Volume 174Author(s): Raissa Sansoni do Nascimento, Lucas de Freitas Pedrosa, Debora Preceliano de Oliveira, Gustavo R.C. Santos, Paulo Antônio de Souza Mourão, João Paulo Fabi Read More

Related posts:

Default ThumbnailNanoencapsulated flavonoids for enhanced modulation of the microbiota-gut-brain axis and neurodegenerative add-on therapy Default ThumbnailProposing a new crispness index based on mechanical and acoustic properties of food materials Default ThumbnailPlant sources and fermentation in cellular agriculture and alternative Proteins: A review