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1
المؤلفون: Bor S. Luh, Yuan K. Liu
المصدر: Journal of Food Science. 45:601-604
مصطلحات موضوعية: Chromatography, biology, Pentamer, Dimer, Trimer, Random hexamer, biology.organism_classification, chemistry.chemical_compound, Hydrolysis, chemistry, Pectic acid, Organic chemistry, Rhizopus arrhizus, Pectinase, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5e9d18a094f0ac4dbfa81c3de512b539Test
https://doi.org/10.1111/j.1365-2621.1980.tb04110.xTest -
2
المؤلفون: Yuan K. Liu, Bor S. Luh
المصدر: Journal of Food Science. 43:721-726
مصطلحات موضوعية: food.ingredient, Chromatography, biology, Pectin, Chemistry, Depolymerization, biology.organism_classification, Thin-layer chromatography, Pectinesterase, chemistry.chemical_compound, food, Pectic acid, Sephadex, Rhizopus arrhizus, Pectinase, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::74b578b461a16479d8d0e07831623a8fTest
https://doi.org/10.1111/j.1365-2621.1978.tb02402.xTest -
3
المؤلفون: Y. K. Liu, S. Ozbilgin, Bor S. Luh
المصدر: Journal of Food Science. 43:713-716
مصطلحات موضوعية: Brix, biology, food and beverages, Polygalacturonase activity, Ripeness, biology.organism_classification, medicine.disease_cause, chemistry.chemical_compound, chemistry, Pectic acid, Mold, medicine, Rhizopus arrhizus, Food science, Pectinase, Softening, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::8dc63c50ccdd9f02431dd21ed15a1a8aTest
https://doi.org/10.1111/j.1365-2621.1978.tb02400.xTest