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Pectin oligosaccharide (POS) fractions were obtained by controlled chemical degradation of citrus peel pectin. By adjusting trifluoroacetic acid (TFA) concentration, three oligosaccharides were obtained, of molecular weight (Mw) range 3000–4000 Da, 2000–3000 Da and lower than 2000 Da. Varying hydrogen peroxide (H2O2) concentration and reaction time produced oligosaccharides of 3000–4000 Da and 2000–3000 Da...
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