Wang, Yuh-Tai <br/><br/>
Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content.  [electronic resource] 

 -  Journal of the science of food and agriculture  Jan 2013 
 - 382-8 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.5772  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acylation<br/>Carboxylic Ester Hydrolases--metabolism<br/>Chemical Phenomena<br/>Citrus sinensis--chemistry<br/>Condiments--analysis<br/>Diet, Carbohydrate-Restricted<br/>Diet, Reducing<br/>Dietary Sucrose--analysis<br/>Feasibility Studies<br/>Food Handling<br/>Fragaria--chemistry<br/>Fruit--chemistry<br/>Humans<br/>Hydrolysis<br/>Mechanical Phenomena<br/>Methylation<br/>Molecular Weight<br/>Pectins--chemistry<br/>Sodium Chloride, Dietary<br/>Taiwan