Journal ArticleOPEN ACCESS

A Study on the Contents of Pectic Substances in Fruits, Vegetable fruits and Nuts

  • Kawabata A
  • Sawayama S
  • Uryu K
The Japanese Journal of Nutrition and Dietetics (1974) 32(1) 9-18
DOI: 10.5264/eiyogakuzashi.32.9
N/ACitations
Citations of this article
13Readers
Mendeley users who have this article in their library.

Abstract

Content of pectic substances in 50 kinds of fresh fruit and nuts was determined. Results (%) include: mandarin peel, >=4; other citrus peels and pulps, 1-3.99; juice of kumquat, mandarin, shaddock and uzu, 5; and chestnut, 1-1.99. [From En summ.] *Copyright (1974) International Food Information Service (IFIS Publishing). All Rights Reserved.

Cite

CITATION STYLE

APA

Kawabata, A., Sawayama, S., & Uryu, K. (1974). A Study on the Contents of Pectic Substances in Fruits, Vegetable fruits and Nuts. The Japanese Journal of Nutrition and Dietetics, 32(1), 9–18. https://doi.org/10.5264/eiyogakuzashi.32.9

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free