Biochemical Characteristics and Gelling Capacity of Pectin from Yellow Passion Fruit Rind as Affected by Acid Extractant Nature

Published 2009 View Full Article

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Title
Biochemical Characteristics and Gelling Capacity of Pectin from Yellow Passion Fruit Rind as Affected by Acid Extractant Nature
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 4, Pages 1572-1578
Publisher
American Chemical Society (ACS)
Online
2009-01-23
DOI
10.1021/jf802969m

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