Some investigations on the pectin and amino acid composition of Dovyalis caffra W. fruit

Author:

Abdel-Fattah A. F.,Zaki D. A.,Edrees M.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference14 articles.

1. Abdel-Fattah, A.F. & Edrees, M. (1968). The pectic substances of the pigmented onion skins. I. Characteristics and acid decomposition products.J. Chem. U. A. R. 11:383?389.

2. Abdel-Fattah, A.F. & Edrees, M. (1971). Chemical investigations on some constituents of pigmented onion skins.J. Sci. Fd & Agric. 22:298?300.

3. Abdel-Fattah, A.F. & Edrees, M. (1972). A study on the composition of garlic skins and the structural features of the isolated pectic acid.J. Sci. Fd & Agric. 23:871?877.

4. Bitter, T. & Muir, H.M. (1962). A modified uronic acid carbazole reaction.Analyt. Biochem. 4:330?334.

5. Bourne, E.J., Johnson, P.G. & Percival, E. (1970). The water soluble polysaccharides ofCladophora rupestris. Part IV. Autohydrolysis, methylation of the partially desulphated material, and correlation with the results from Smith degradation.J. Chem. Soc. (C)):1561?1569.

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