【篇 号】:1 【题 名】:EXTRACTION, PURIFICATION AND DETERMINATION OF PECTIN IN TROPICAL FRUITS 【作 者】:B. K. SIMPSON1,†, K. B. EGYANKOR1, A. M. MARTIN2 【期刊名全称】: Journal of Food Processing and Preservation 【文献页码】: Volume 8, Issue 2, pages 63–72, December 1984 【全文链接】:http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1984.tb00688.x/abstract
【篇 号】:2 【题 名】:Yellow Passion Fruit RindA Potential Source of Low-Methoxyl Pectin 【作 者】:Beda Marcel Yapo*† and Kouassi Leonard Koffi‡ 【期刊名全称】: J. Agric. Food Chem., 【文献页码】:2006, 54 (7), pp 2738–2744 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf052605q
【篇 号】:3 【题 名】:Biochemical Characteristics and Gelling Capacity of Pectin from Yellow Passion Fruit Rind as Affected by Acid Extractant Nature 【作 者】:Beda M. Yapo* 【期刊名全称】: J. Agric. Food Chem., 【文献页码】: 2009, 57 (4), pp 1572–1578 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf802969m
【篇 号】:4 【题 名】:Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant 【作 者】:Beda M. Yapo, a, 【期刊名全称】: Bioresource Technology 【文献页码】:Volume 100, Issue 12, June 2009, Pages 3147-3151 【全文链接】:http://www.sciencedirect.com/science/article/pii/S0960852409000649
【篇 号】:5 【题 名】:Pineapple and Banana Pectins Comprise Fewer Homogalacturonan Building Blocks with a Smaller Degree of Polymerization as Compared with Yellow Passion Fruit and Lemon Pectins: Implication for Gelling Properties 【作 者】:Beda M. Yapo* 【期刊名全称】: Biomacromolecules, 【文献页码】: 2009, 10 (4), pp 717–721 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/bm801490e