Purification and Characterization of Four Pectinesterases from Sweet Cherry (Prunus avium L.)-Reference-Cited by-同舟云学术

Purification and Characterization of Four Pectinesterases from Sweet Cherry (Prunus avium L.)

Published:1996-01-01 Issue:11 Volume:44 Page:3416-3422
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alonso Jesús¹,Rodríguez M. Teresa¹,Canet Wenceslao¹

Affiliation:

1. Instituto del Frío (CSIC), 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960204s

Reference50 articles.

1. Alonso, J. Estudio de la influencia de distintos tratamientos en la textura de cerezas (PrunusaviumL.) congeladas. Función de la pectinesterasa. Ph.D. Dissertation, Universidad Complutense de Madrid, Madrid, Spain, 1993.

2. Effect of various thermal pre-treatments on the texture of frozen cherries (Prunus avium L.). Related enzyme activities

3. Effect of Calcium Pretreatments on the Texture of Frozen Cherries. Role of Pectinesterase in the Changes in the Pectic Materials

4. Detection of pectinesterase in polyacrylamide gels

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