Structural, mechanical and enzymatic study of pectin and cellulose during mango ripening
Author:
Funder
Instituto Politécnico Nacional
CONACyT
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference29 articles.
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3. Prediction of the nanomechanical properties of apple tissue during its ripening process from its firmness, colour and microstructural parameters;Cárdenas-Pérez;Innovative Food Science and Emerging Technologies,2017
4. Rapid dissolution of cellulose in LiOH/Urea and NaOH/Urea aqueous solutions;Cai;Macromolecular Bioscience,2005
5. The self-assembled network and physiological degradation of pectins in carrot cell walls;Cybulska;Food Hydrocolloids,2015
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