Characterization of the Temperature Activation of Pectin Methylesterase in Green Beans and Tomatoes
Author:
Affiliation:
1. Department of Food Science and Technology, University of California, Davis, California 95616
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf051877q
Reference37 articles.
1. Changes in Pectic and Hemicellulosic Polymers of Green Beans (Phaseolus vulgaris L.) during Industrial Processing
2. Biological interactions between polysaccharides and divalent cations: The egg-box model
3. Splitting of pectin chain molecules in neutral solutions
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