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Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Pectic acid, also known as polygalacturonic acid, is a water-insoluble, transparent gelatinous acid existing in ripe fruit and some vegetables. It is a product of pectin degradation in plants, and is produced via the interaction between pectinase and pectin (the latter being common in the wine-making industry).
- G. O. Aspinall and A. Cañas-Rodriguez (1958). "810. Sisal pectic acid". Journal of the Chemical Society: 4020–4027. doi:10.1039/JR9580004020.
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