The pectic substances of plants: The relation between jelly strength, viscosity and composition of various pectins.
作者信息
Bennison E W, Norris F W
机构信息
The Department of Industrial Fermentation, University of Birmingham.
出版信息
Biochem J. 1939 Sep;33(9):1443-51. doi: 10.1042/bj0331443.
Abstract
摘要
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本文引用的文献
1
The pectic substances of plants: Further observations on the nature of pectin and pectic acid.植物中的果胶物质：关于果胶和果胶酸性质的进一步观察
Biochem J. 1937 Nov;31(11):1945-51. doi: 10.1042/bj0311945.
2
The preparation of methyl esters of pectic acid.果胶酸甲酯的制备
Biochem J. 1932;26(6):2090-6. doi: 10.1042/bj0262090.
3
The Pectic Substances of Plants. Part III: The Nature of Pectinogen and its Relation to Pectic Acid.植物中的果胶物质。第三部分：原果胶的性质及其与果胶酸的关系。
Biochem J. 1925;19(4):676-93. doi: 10.1042/bj0190676.
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