Keyword Search:

Bookmark and Share

Pectinesterase extraction from guava

Ashraf, Fayyaz and Ali, Asbi (1993) Pectinesterase extraction from guava. Pertanika Journal of Tropical Agricultural Science, 16 (3). pp. 223-224. ISSN 0126-6128

[img] PDF

Official URL:


Pectinesterase (PE) was extracted from guava (Vietnamese variety) fruit and assayed. pH and NaCl concentration influenced the extraction process ofPE from this fruit. The highest PE extraction value at pH 8.0 and with 1. 75M NaCl solution was 2.5 micro-equivalent COOH/min/ml crude extract.

Item Type:Article
Faculty or Institute:Universiti Pertanian Malaysia
Publisher:Universiti Putra Malaysia Press
ID Code:3162
Deposited By: Nasirah Abu Samah
Deposited On:24 Nov 2009 11:59
Last Modified:01 Sep 2015 16:51

Repository Staff Only: Edit item detail

Document Download Statistics

This item has been downloaded for since 24 Nov 2009 11:59.

View statistics for "Pectinesterase extraction from guava"