主题：【已应助】求助英文文献5篇，请帮帮忙，谢谢啦！

【篇  号】：1
【题  名】：CHARACTERIZATION OF MANGO PEEL PECTIN
【作  者】：A. N. SRIRANGARAJAN, A. J. SHRIKHANDE
【期刊名全称】：Journal of Food Science
【文献页码】： Volume 42, Issue 1, pages 279–280, January 1977
【全文链接】:http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1977.tb01273.x/abstract

【篇  号】：2
【题  名】：Factors affecting gelation of high-ester citrus pectin
【作  者】：S.A. El-Nawawia and Y.A. Heikelb
【期刊名全称】：Process Biochemistry
【文献页码】： Volume 32, Issue 5, June 1997, Pages 381-385
【全文链接】:http://www.sciencedirect.com/science/article/pii/S0032959296000763

【篇  号】：3
【题  名】：Pectin from galgal (Citrus pseudolimon Tan.) peel
【作  者】：B. L. Attri and S. B. Maini
【期刊名全称】：Bioresource Technology
【文献页码】： Volume 55, Issue 1, January 1996, Pages 89-91
【全文链接】:http://www.sciencedirect.com/science/article/pii/S0960852496900310

【篇  号】：4
【题  名】：METHODS OF GRADING PECTIN IN RELATION TO THE MOLECULAR WEIGHT (INTRINSIC VISCOSITY) OF PECTIN†
【作  者】：POVL E. CHRISTENSEN
【期刊名全称】： Journal of Food Science
【文献页码】： Volume 19, Issue 1-6, pages 163–172, January 1954
【全文链接】:http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1954.tb17435.x/abstract

【篇  号】：5
【题  名】：Ester Content and Jelly pH Influences on the Grade of Pectins
【作  者】：CHRISTIAN J. B. SMIT, EDWIN F. BRYANT
【期刊名全称】：Journal of Food Science
【文献页码】： Volume 33, Issue 3, pages 262–264, May 1968
【全文链接】:http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1968.tb01363.x/abstract