Tomato (Lycopersicon esculentum) Pectin Methylesterase and Polygalacturonase Behaviors Regarding Heat- and Pressure-Induced Inactivation
Author:
Affiliation:
1. Nestlé PTC−Kemptthal, 8310 Kemptthal, Switzerland, and Bioscience Department, Nestlé Research Center, P.O. Box 44, 1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf010202u
Reference58 articles.
1. Tomato Production, Processing and Technology
2. BeMiller, J. N. An introduction to pectins: structure and properties. In: Chemistry and Function of Pectins; Fishman, M. L., Jen, J. J., Eds.; American Chemical Society: Washington, 1986; pp 1−12.
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