Microwave-Assisted Extraction of Pectin from Pickled Cabbage Waste: Process Optimisation, Characterisation and Application in Low-Sugar Jam.

Cebeci Aydın F, Erten T

DOI: 10.3390/polym18182200
Published: 2026 Sep 9
Container: Polymers
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/polym18182200,
  title = {Microwave-Assisted Extraction of Pectin from Pickled Cabbage Waste: Process Optimisation, Characterisation and Application in Low-Sugar Jam.},
  author = {Cebeci Aydın F and Erten T},
  year = {2026},
  journal = {Polymers},
  doi = {10.3390/polym18182200},
  url = {https://doi.org/10.3390/polym18182200}
}

RIS

TY  - JOUR
TI  - Microwave-Assisted Extraction of Pectin from Pickled Cabbage Waste: Process Optimisation, Characterisation and Application in Low-Sugar Jam.
AU  - Cebeci Aydın F
AU  - Erten T
PY  - 2026
JO  - Polymers
DO  - 10.3390/polym18182200
UR  - https://doi.org/10.3390/polym18182200
ER  -

APA

F, C. A., & T, E. (2026). Microwave-Assisted Extraction of Pectin from Pickled Cabbage Waste: Process Optimisation, Characterisation and Application in Low-Sugar Jam.. Polymers. https://doi.org/10.3390/polym18182200

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pubmed · retrieved 2026-09-26T21:40:06.676Z