Nanostructural difference of water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherry
Author:
Publisher
Informa UK Limited
Subject
Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/14786419.2012.696259
Reference11 articles.
1. The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness
2. Global Structures of High Methoxyl Pectin from Solution and in Gels
3. Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: A new edible coating
4. Investigating the nature of branching in pectin by atomic force microscopy and carbohydrate analysis
5. A study on some chemical and physico-mechanic properties of three sweet cherry varieties (Prunus avium L.) in Turkey
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