Extraction and Characterization of the Pectic Substances from Japanese Pepper (Zanthoxylum piperitumDC.) Fruit
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910600921258
Reference27 articles.
1. Pectins: structure, biosynthesis, and oligogalacturonide-related signaling
2. FORMULATION AND CHARACTERISTICS OF LOW-ESTER GELS FROM SUNFLOWER PECTIN
3. Pectins in the fruits of Japanese quince (Chaenomeles japonica)
4. Extraction and physicochemical characterization of Krueo Ma Noy pectin
5. Constituents of Fruit Oil from Japanese Pepper
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