Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Hsiao-Chien Lin Tang"'
Publikováno v:
Journal of Food Science. 48:66-70
Demethylation of pectin was the major change in cell wall constituents which occurred during controlled fermentation of cucumbers. The average degree of polymerization of the pectin was 402 residues. This did not change until 6 months after brining.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45c57c744ff3bec3d3bfc4dc17cb9d42
https://doi.org/10.1111/j.1365-2621.1983.tb14789.x
https://doi.org/10.1111/j.1365-2621.1983.tb14789.x
