Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
果胶存在于未成熟果子的肉浆中，在成熟过程中它变成胶质，在
饪时胶质变成果胶酸。
Pectose exists in the fleshy pulp of unripe fruit;during the process of ripening it changes to pectin;by cooking, pectin is changed to pectosic acid, and by longer cooking to pectic acid.
果胶存在于未成熟果子的肉浆中，在成熟过程中它变成胶质，在饪时胶质变成果胶酸。
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