Abstract
Pretreatment of apple pomace with pectinase significantly reduced molecular-weight, esterification and GalA content, affecting monosaccharide composition. Structural differences alter the immunity activity and microflora composition.
Effect of pectinase addition in juice processing on the structural characteristics, immunological activity and in vitro and in vivo prebiotic properties of apple pomace pectic polysaccharides
2025
Closed access Metadata (CSL-JSON)
How this score is calculated
It is built from checkable properties of the record itself: whether the article has a DOI, how many independent sources confirmed its data, whether the required fields are filled in, and how recent the latest confirmation is. Disagreement between sources and a missing identifier lower it. A value of 80 or above means the record was published without further checking; 60 to 79 means it is published at reduced confidence, with a manual check advisable. A record verified by an editor by hand is never pushed below 90 by a recalculation. This scores our data about the article, not the article itself.