EFFECT OF BREAK TEMPERATURE AND HOLDING TIME ON PECTIN AND PECTIC ENZYMES IN TOMATO PULP
- 1 November 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (7) , 1039-1043
- https://doi.org/10.1111/j.1365-2621.1971.tb03341.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Pectic Enzymes in Tissue DegradationAnnual Review of Phytopathology, 1966
- Polygalacturonase in normal and abnormal tomato fruitBiochemical Journal, 1964
- Pectinesterase in normal and abnormal tomato fruitBiochemical Journal, 1963
- Extraction and Determination of Total Pectic Materials in FruitsAnalytical Chemistry, 1952
- Colorimetric Determination of Pectic SubstancesAnalytical Chemistry, 1952