MACROMOLECULAR COMPONENTS OF TOMATO FRUIT PECTIN

被引：43

作者：

FISHMAN, ML ^{[1
]}

GROSS, KC ^{[1
]}

GILLESPIE, DT ^{[1
]}

SONDEY, SM ^{[1
]}

机构：

[1] USDA ARS,BELTSVILLE AGR RES CTR,HORT CROPS QUAL LAB,BELTSVILLE,MD 20705

来源：

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS | 1989年 / 274卷 / 01期

关键词：

D O I：

10.1016/0003-9861(89)90429-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：179 / 191

页数：13

共 23 条

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[4]

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[6]

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[7] EVALUATION OF ROOT-MEAN-SQUARE RADIUS OF GYRATION AS A PARAMETER FOR UNIVERSAL CALIBRATION OF POLYSACCHARIDES [J].

FISHMAN, ML ;

DAMERT, WC ;

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[8] CHARACTERIZATION OF PECTINS BY SIZE EXCLUSION CHROMATOGRAPHY IN CONJUNCTION WITH VISCOSITY DETECTION [J].

FISHMAN, ML ;

GILLESPIE, DT ;

SONDEY, SM ;

BARFORD, RA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1989, 37 (03) :584-591

[9] STUDIES OF PECTIN SOLUTION PROPERTIES BY HIGH-PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY [J].

FISHMAN, ML ;

PFEFFER, PE ;

BARFORD, RA ;

DONER, LW .

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[10]

FISHMAN ML, 1988, ISI ATLAS-BIOCHEM, V1, P215

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