【篇 号】:1 【题 名】:Ester Content and Jelly pH Influences on the Grade of Pectins 【作 者】:CHRISTIAN J. B. SMIT, EDWIN F. BRYANT 【期刊名全称】:Journal of Food Science 【文献页码】: Volume 33, Issue 3, pages 262–264, May 1968 【全文链接】:http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1968.tb01363.x/abstract
【篇 号】:2 【题 名】:EFFECT OF DRYING ON PECTIN MADE FROM LIME AND LEMON POMACE 【作 者】:P. G. CRANDALL, R. J. BRADDOCK, A. H. ROUSE 【期刊名全称】:Journal of Food Science 【文献页码】: Volume 43, Issue 6, pages 1680–1682, November 1978 【全文链接】:http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1978.tb07387.x/abstract
【篇 号】:3 【题 名】:DEMETHYLATION OF PECTIN USING ACID AND AMMONIA 【作 者】:W. J. KIM,†, C. J. B. SMIT, V. N. M. RAO 【期刊名全称】:Journal of Food Science 【文献页码】: Volume 43, Issue 1, pages 74–78, January 1978 【全文链接】:http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1978.tb09739.x/abstract
【篇 号】:4 【题 名】:SETTING TIME AND SETTING TEMPERATURE OF PECTIN JELLIES 【作 者】:J. J. DOESBURG, G. GREVERS 【期刊名全称】:Journal of Food Science 【文献页码】:Volume 25, Issue 5, pages 634–645, September 1960 【全文链接】:http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1960.tb00008.x/abstract