Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureus

Overview of attention for article published in Food Research International, August 2017

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In the top 25% of all research outputs scored by Altmetric
High Attention Score compared to outputs of the same age (80th percentile)
High Attention Score compared to outputs of the same age and source (87th percentile)

So far, Dimensions has found 12 publications that cite this research output.

Article in Natural Product Research (April 2024)

Article in International Journal of Food Microbiology (November 2022)

Article in Journal of Agriculture and Food Research (September 2022)

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