Skip to main content
. 2023 Jan 22;12(3):506. doi: 10.3390/foods12030506
AAI acetic acid immersion for 15 h
AAIC cooked AAI
AIR alcohol insoluble residue
Ara arabinose
CLSM confocal laser scanning microscopy
CSF chelate-soluble fraction
DTG derivative thermogravimetry
DWI distilled water immersion for 15 h
DWIC cooked DWI
FT-IR Fourier transform infrared
Fuc fucose
GalA galacturonic acid
Gal galactose
Glc glucose
GPC gel permeation chromatography
HF hemicellulose fraction
HG homogalacturonan
HPLC high-performance liquid chromatography
MAbs monoclonal antibodies
Man mannose
NSF sodium carbonate-soluble fraction
PMP 1-phenyl-3-methyl-5-pyrazolone
RG-I rhamnogalacturonan I
RG-II rhamnogalacturonan II
Rha rhamnose
SEM scanning electron microscopy
TG thermogravimetry
WSF water-soluble fraction
Xyl xylose