Effect of Salt Concentration, pH and Temperature on Activity of Pectinesterase from Pear Cultivar Guava Fruit

Chen, J. D.J. D.Chen吳瑞碧Wu, U. S.U. S.WuWu, James Swi-BeaJames Swi-BeaWu2009-01-232018-06-292009-01-232018-06-291991http://ntur.lib.ntu.edu.tw//handle/246246/113479en-USEffect of Salt Concentration, pH and Temperature on Activity of Pectinesterase from Pear Cultivar Guava Fruitjournal article