𝔖 Bobbio Scriptorium
✦   LIBER   ✦

PECTIN CONTENT OF MEYER LEMON

✍ Scribed by R. J. BRADDOCK; P. G. CRANDALL; J. W. KESTERSON


Book ID
108801489
Publisher
Institute of Food Technologists
Year
1976
Tongue
English
Weight
129 KB
Volume
41
Category
Article
ISSN
0022-1147

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The albedo of Spanish lemons (16.0% w/w of lemon fresh weight) was extracted to obtain a chelating agent soluble pectin ti"action, a diluted sodium hydroxide soluble pectin fraction and a residue (4.2, 1.8, and 5.0% w/w of fresh albedo, respectively). These fractions represented 61.3, 12,4, and 10.4