【文献标题】Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice
【作者】Yingying Han , Yan Wang , Jie Li , et.al
【作者单位】山东农业大学（ Shandong Agricultural University）
【文献中引用产品】
果胶甲酯酶（PME）ELISA试剂盒
【关键词】Pectin methyl esterase ,Methanol ,Bentonite ,Malic acid ,Pectin ,Apple wine
【DOI】https://doi.org/10.1016/j.jfca.2022.104468
【影响因子(IF)】4.52
【出版期刊】《Journal of Food Composition and Analysis》
【产品原文引用】
2.1. Materials
Fuji apples (Malus pumila Mill.) were purchased from a local fruit market (Tai’an, China). Commercial wine yeast Lalvin CY 3079 was purchased from Shanghai Jatou Industry and Commerce Co., Ltd. (Shanghai, China). Malic acid (Shanghai Wankang Biotechnology Co., Ltd, China) was ordered at a local food additive store, and bentonite was kindly provided by Weifang Kaize Oenology Material Co., Ltd. (Weifang, China). Methanol standard (chromatographic grade) was purchased from Shandong Yuwang Pharmaceutical Co., Ltd. (Dezhou, China), and tert-amyl alcohol from China National Research Institute of Food and Fermentation Industries (Beijing, China) was used as an internal standard. PME ELISA kit was ordered at Shanghai Hengyuan Biological Technology Co., Ltd (Shanghai, China). All other reagents were of at least analytical grade.
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