Ultrasonic depolymerization of pomegranate peel pectin: Effect of sonication time on antioxidant, α-amylase inhibitory, and prebiotic properties.

Food Chem X · 2024 · PMC11616571 · PMID 39634519

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a decreasing trendno p-value reported

As ultrasonication time increased, the L* value increased significantly, while the b* and a* values showed a decreasing trend.

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