Compositional and structural characterization of pectic material from Frozen Concentrated Orange Juice
Keywords: Pectin; Galacturonic acid; Orange juice; Juice cloud; Arabinogalactan; Citrus sinensis; A1; α-l-arabinofuranosidase; A2; endo-arabinase; AGP; Arabinogalactan Proteins; C; Celluclast; DB; Degree of Blockiness; DBabs; Degree of Absolute Blockiness; DM; Deg