Pectic Enzymes and Development of the Pear (Pyrus communis)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1967.tb01316.x/fullpdf
Reference17 articles.
1. Studies relating to the purification and properties of pectin transeliminase
2. Some morphological, anatomical, and physiological changes in the pear fruit (Pyrus communis var. Williams Bon Chrétien) during development and following harvest
3. Changes in Water-Soluble Calcium and Magnesium Content of Pear Fruit Tissue During Maturation and Ripening in Relation to Changes in Pectic Substances
4. Measurement of Plant Pectic Substances, Reaction of Hydroxylamine with Pectinic Acids. Chemical Studies and Histochemical Estimation of the Degree of Esterification of Pectic Substances in Fruit
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