Studies on the standardization of a combined enzymatic and HPLC method for the evaluation of pectins from their galacturonic acid content
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference10 articles.
1. Recent Development in Food Analysis;Forni,1981
2. New method for quantitative determination of uronic acids
3. Carbohydrate Interference and Its Correction in Pectin Analysis Using the m-Hydroxydiphenyl Method
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3. Effect of vacuum impregnation and microwave application on structural changes which occurred during air-drying of apple;LWT - Food Science and Technology;2005-08
4. Characterization of Cell Wall Enzyme Activities, Pectin Composition, and Technological Criteria of Strawberry Cultivars (Fragaria×ananassaDuch);Journal of Food Science;2004-05
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