Pectin Concentration, Molecular Weight and Degree of Esterification: Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam

Journal of Food Science

Volumn 56, Issue 6, 1991, Pages 1621-1627

  GUICHARD, E ^a   ISSANCHOU, S ^a   DESCOURVIERES, A ^a   ETIEVANT, P ^a  

^a INRA   (France)

Author keywords

esterification; molecular weight pectin; strawberry; volatiles

Indexed keywords

EID: 84987335978     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1991.tb08656.x     Document Type: Article

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