Separation and Utilization of Pectin Lyase from Commercial Pectic Enzyme via Highly Methoxylated Cross-Linked Alcohol-Insoluble Solid Chromatography for Wine Methanol Reduction-Reference-Cited by-同舟云学术

Separation and Utilization of Pectin Lyase from Commercial Pectic Enzyme via Highly Methoxylated Cross-Linked Alcohol-Insoluble Solid Chromatography for Wine Methanol Reduction

Published:2007-01-31 Issue:4 Volume:55 Page:1557-1562
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wu Ming-Chang¹,Jiang Chii-Ming¹,Huang Ping-Hsiu¹,Wu Mei-Yi¹,Wang Yuh Tai¹

Affiliation:

1. Deptartment of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan, Department of Sea Food Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, and Life Science Center, Hsing Wu College, Number 101, Section 1, Fen-Liao Road, Lin-Kou, Taipei 244, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062880s

Reference26 articles.

1. Pectin Methylesterase Regulates Methanol and Ethanol Accumulation in Ripening Tomato (Lycopersicon esculentum) Fruit

2. Methanol release during fermentation of red grapes treated with pectolytic enzymes

3. Methanol contents of Turkish varietal wines and effect of processing

4. Defining a tolerable concentration of methanol in alcoholic drinks

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