Purification and characterization of pectin methylesterase from acerola (Malpighia glabra L.)-Reference-Cited by-同舟云学术

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Purification and characterization of pectin methylesterase from acerola (Malpighia glabra L.)

Published:2007 Issue:10 Volume:87 Page:1845-1849
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

de Assis Sandra Aparecida,Martins Antônio Baldo Geraldo,de Faria Oliveira Olga Maria Mascarenhas

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference38 articles.

1. Volatile Flavor Constituents of Acerola (Malpighia emarginata DC.) Fruit

2. Acerola's pectin methylesterase: studies of heat inactivation

3. Plants used in Guatemala for the treatment of dermatophytic infections. 2. Evaluation of antifungal activity of seven American plants

4. Pectic substances, pectic enzymes and haze formation in fruit juices

5. PURIFICATION AND CHARACTERIZATION OF THREEISOZYMES OF PECTIN METHYLESTERASE FROM TOMATO FRUIT

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