相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Thermal inactivation of pectin methylesterase from different potato cultivars (Solanum tuberosum L.)
Lucie G. Moens et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review
Jianing Liu et al.
CARBOHYDRATE POLYMERS (2020)
Effect of Standing After Preheating on the Softening Rate of Root Vegetables
Yoko Sato et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2016)
Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study
Ans De Roeck et al.
FOOD CHEMISTRY (2010)
Influence of pectin properties and processing conditions on thermal pectin degradation
Ilse Fraeye et al.
FOOD CHEMISTRY (2007)
Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes
GE Anthon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Non-enzymatic depolymerization of carrot pectin: Toward a better understanding of carrot texture during thermal processing
DN Sila et al.
JOURNAL OF FOOD SCIENCE (2006)
分享论文
