Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content
Article first published online: 10 JUL 2012
Copyright © 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 2, pages 382–388, 30 January 2013
How to Cite
Wang, Y.-T., Lien, L.-L., Chang, Y.-C. and Wu, J. S.-B. (2013), Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content. J. Sci. Food Agric., 93: 382–388. doi: 10.1002/jsfa.5772
- Issue published online: 12 DEC 2012
- Article first published online: 10 JUL 2012
- Manuscript Accepted: 18 MAY 2012
- Manuscript Revised: 12 MAY 2012
- Manuscript Received: 4 DEC 2011
- National Science Council of the Republic of China. Grant Number: NSC 95-2313-B-002-087-MY3
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