Author:
Keijbets M. J. H.,Pilnik W.
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science
Reference22 articles.
1. Bartolome, L. G. & J. E. Hoff, 1972. Firming of potatoes: Biochemical effects of preheating.J. agric. Fd Chem. 20: 266–270.
2. Dische, Z., 1947. A new specific color reaction of hexuronic acids.J. biol. Chem. 167, 189–198.
3. Doesburg, J. J., 1965. Pectic substances in fresh and preserved fruits and vegetables. IBVT Communication No 25, Wageningen, the Netherlands.
4. Dubois, M., K. A. Gilles, J. K. Hamilton, P. A. Rebers & F. Smith, 1956. Colorimetric method for determination of sugars and related substances.Analyt. Chem. 28: 350–356.
5. Eegrive, E., 1937. Reaktionen und Reagenzien zum Nachweis organischer Verbindungen. IV. Formaldehyd.Z. analyt. Chem. 110: 22–25.
Cited by
40 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献