The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure
Keywords: درجه اولتراسوند متیل; DAc; degree of acetylation; DM; degree of methyl-esterification; GalA; galacturonic acid; HG; homogalacturonan; HPH; high pressure homogenization; HP; high pressure treatment; HT; high temperature treatment; LT; low temperature treatment; Mw; molecular we