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Enhancing pectin degradation and improving nutritional accessibility in potato pulp through co-fermentation: From molecular structure to nutrient release.
PE 22-28 · Food microbiology · 2026 · Observational
Fermentation of potato pulp can significantly enhance its nutritional value, as shown by increased pectin degradation and higher levels of small peptides and sugars.
Pectin degradation reached 29.26 ± 0.41% under optimized conditions.