Pectic substances in onion and garlic skins
- 1 May 1973
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 24 (5), 611-615
- https://doi.org/10.1002/jsfa.2740240514
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- A study on the composition of garlic skins and the structural features of the isolated pectic acidJournal of the Science of Food and Agriculture, 1972
- Chemical Investigations on some Constituents of Pigmented Onion SkinsJournal of the Science of Food and Agriculture, 1971
- SETTING TIME AND SETTING TEMPERATURE OF PECTIN JELLIESJournal of Food Science, 1960
- METHODS OF GRADING PECTIN IN RELATION TO THE MOLECULAR WEIGHT (INTRINSIC VISCOSITY) OF PECTINaJournal of Food Science, 1954
- Colorimetric Determination of Pectic SubstancesAnalytical Chemistry, 1952
- The setting temperature of pectin jelliesJournal of the Science of Food and Agriculture, 1950
- Characterization of PectinScience, 1946
- Viscosities of Pectin SolutionsJournal of the American Chemical Society, 1944
- Sedimentations- und Diffusionsmessungen an PektinstoffenColloid and Polymer Science, 1940
- The Estimation of Pectin as Calcium Pectate and the Application of this Method to the Determination of the Soluble Pectin in ApplesBiochemical Journal, 1922