Modifications of cell wall pectin in chilling-injured ‘Friar’ plum fruit subjected to intermediate storage temperatures

标题
Modifications of cell wall pectin in chilling-injured ‘Friar’ plum fruit subjected to intermediate storage temperatures
作者
关键词
Plum fruit, Chilling injury, Flesh translucency, Pectin, Neutral sugars, Nanostructure
出版物
FOOD CHEMISTRY
Volume 242, Issue -, Pages 538-547
出版商
Elsevier BV
发表日期
2017-09-20
DOI
10.1016/j.foodchem.2017.09.090

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