A study on the formation of methanol in fruit and vegetablejuices and in wine by acidic stable pectinesterase
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 98 === It was well known that the de-esterification yield free carboxyl group and methanol to reduce the degree of esterification (DE) by pectinesterase(PE), however, it majorly occurred at neutral to slightly alkaline environment rather than at pH 3.5 to 4.0 whic...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/97549359440361741920 |