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Articles

The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace

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By Rusen Yildirim, Ayse S. Karadag, Ayşe Esra Karadağ, Asli Muslu Can, Muslu Can
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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