Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)

出版年份 2017 全文链接

标题

作者

关键词

Apricot, Postharvest softening, Calcium chloride, Cell wall, Polysaccharides, Nanostructure, Atomic force microscopy, Pectin

出版物

FOOD CHEMISTRY

Volume 225, Issue -, Pages 87-97

出版商

Elsevier BV

发表日期

2017-01-09

DOI

10.1016/j.foodchem.2017.01.008

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