Activity and Process Stability of Purified Green Pepper (Capsicum annuum) Pectin Methylesterase-Reference-Cited by-同舟云学术

Activity and Process Stability of Purified Green Pepper (Capsicum annuum) Pectin Methylesterase

Published:2004-08-11 Issue:18 Volume:52 Page:5724-5729
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Castro Sónia Marília¹,Van Loey Ann¹,Saraiva Jorge Alexandre¹,Smout Chantal¹,Hendrickx Marc¹

Affiliation:

1. Department of Chemistry, Universidade de Aveiro, Campus Santiago, 3810-193 Aveiro, Portugal, and Laboratory of Food Technology, Faculty of Applied Bioscience and Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee (Leuven), Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0352071

Reference35 articles.

1. Biochemical changes associated with the ripening of hot pepper fruit

2. Isolation and Characterization of Pectin Methylesterase from Apple Fruit

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