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Study on textural changes and pectin degradation of tarocco blood Orange during storage

Frempong, KEB; Chen, Y; Wang, ZX; Xu, JX; Xu, XR; Cui, WT; Gong, HY; Peng, DS; Liang, LL; Meng, YS; Lin, XY

Lin, XY (通讯作者),Southwest Univ Sci & Technol, Sch Mat Sci & Engn, Mianyang, SC, Peoples R China.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1): 344

Abstract

Pectin degradation in the cell walls and middle lamella greatly affects the texture and the quality of the fruit including the taste and storage time.......

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