Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments-Reference-Cited by-同舟云学术

Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments

Published:2024-01 Issue: Volume:125 Page:105706
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Gu Ye,Lv Jimin,Gouda Mostafa,Zhu Yanyun,He Yake,Chen Jianchu

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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3. Enzymatic hydrolysis of cassava peels as potential pre-treatment for peeling of cassava tubers;Barati;Biocatal. Agric. Biotechnol.,2019

4. Enzymatic peeling of potato: a novel processing technology;Bishai;Potato Res.,2015

5. Fine structure and elemental composition of segment membranes of Valencia orange fruit and their possible role in raggyness;Blanke;J. Appl. Bot.,2003

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