Preparation, characterization, fermentation properties of pectin with specific structures, and the analysis of microbial enzymes and genes involved in their degradation

已完结 10 由 jt5389 发布于 2026/3/12 16:42:48

DOI:10.1016/j.carbpol.2025.124162
作者：Weichao Cao , Yaxian Liu , Nuo Chen , Yuhang Wang , Yiasmin Mst Nushrat , Shouzheng Qiao , Lisha Tang , Zhen Sun , Rongrong Lu , Cong Liu , Xiao Hua
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Pectin with different apparent molecular weight (Mapp), degree of esterification (DE), and monosaccharide composition was prepared and characterized. Subsequently, the utilization behavior o

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