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  • 1 University of Pannonia Research Institute of Bioengineering, Membrane Technology and Energetics H-8200 Veszprém Egyetem u. 10 Hungary
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FT-IR spectra of various pectin preparations extracted from press cakes of red and black currant, raspberry and blackberry have shown structural differences. Based on the spectra data degree of esterification (DE) of the pectins was determined and found to be in the range of 50–65.

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