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DEMETHYLATION OF PECTIN USING ACID AND AMMONIA

โœ Scribed by W. J. KIM; C. J. B. SMIT; V. N. M. RAO

Book ID
108803435
Publisher
Institute of Food Technologists
Year
1978
Tongue
English
Weight
604 KB
Volume
43
Category
Article
ISSN
0022-1147

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## Changes in the degree of pectin demethylation during fermentation of fruit musts T. TIJSZY~SKI Musts from apples, plums, black and red currants, pears, cherries and strawberries were subjected to fermentation. In the 84th h of fermentation a definite amount of exogenous pectin was added to some