Pectin Hydrolysis: Effect of Temperature, Degree of Methylation, pH, and Calcium on Hydrolysis Rates-Reference-Cited by-同舟云学术

Pectin Hydrolysis: Effect of Temperature, Degree of Methylation, pH, and Calcium on Hydrolysis Rates

Published:1998-04-01 Issue:4 Volume:46 Page:1311-1315
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Krall Sandra M.¹,McFeeters Roger F.¹

Affiliation:

1. U.S. Department of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970473y

Reference35 articles.

1. Splitting of pectin chain molecules in neutral solutions

2. Amino acid composition of buckwheat

3. A simple and rapid preparation of alditol acetates for monosaccharide analysis

4. Models for the interactions between pectin molecules and other cell-wall constituents in vegetable tissues

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