Pectins and pectolytic enzymes in relation to development and processing of green beans (Phaseolus vulgaris L.)-Reference-Cited by-同舟云学术

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Pectins and pectolytic enzymes in relation to development and processing of green beans (Phaseolus vulgaris L.)

Published:1996 Issue: Volume: Page:399-404
ISSN:0921-0423
Container-title:Progress in Biotechnology
language:
Short-container-title:

Author:

Recourt K.,Stolle-Smits T.,Laats J.M.,Beekhuizen J.G.,Ebbelaar C.E.M.,Voragen A.G.J.,Wichers H.J.,van Dijk C.

Publisher

Elsevier

Reference10 articles.

1. Enzymic degradation of apple pectins

2. G.A. Tucker and J. Mitchell. In: D. Grierson (ed), Biosynthesis and manipulation of plant products, London (1993), 55–103.

3. Firming of potatoes. Biochemical effects of preheating

4. Structural features of cell-wall polysaccharides of potato (Solanum tuberosum)

5. Molecular characterisation of cDNA clones representing pectin esterase isozymes from tomato

Cited by 3 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

1. Process–Structure–Function Relations of Pectin in Food;Critical Reviews in Food Science and Nutrition;2015-01-28

2. Effect of Pectin Methylesterase Gene Expression on Pea Root Development;The Plant Cell;1999-06

3. The kinetics of pectin methyl esterase in potatoes and carrots during blanching;Journal of Food Engineering;1997-12

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