The isolation and characterization of the pectic enzymes of the McFarlin cranberry
Cranberries are processed mainly for the production of jelly, sauce and juice. The content of pectic substances in the cranberry gives the fruit a desirable property for processing such products. Pectic enzymes which catalyze the hydrolysis of pectic substances may affect the consistency of these pr...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/26812 |