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Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process
thermal process Japanese radish β-elimination of pectin
2010/11/24
The softening of Japanese radishes and the decomposition of pectin (0.5% pectin solution in 1/10 M phosphate buffer, pH 6.5) during the thermal process (100°C-110°C) under atmospheric and high pressur...