Changes in biochemical properties and pectin nanostructures of juice sacs during the granulation process of pomelo fruit (Citrus grandis)-Reference-Cited by-同舟云学术

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Changes in biochemical properties and pectin nanostructures of juice sacs during the granulation process of pomelo fruit (Citrus grandis)

Published:2022-05 Issue: Volume:376 Page:131876
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Qiuyu,Yao Shixiang,Deng Lili,Zeng Kaifang

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Granulation of Valencia oranges;Bartholomew,1941

2. Conformational and configurational features of acidic polysaccharides and their interactions with calcium ions: A molecular modeling investigation;Braccini;Carbohydrate Research,1999

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

4. Cell wall disassembly in ripening fruit;Brummell;Functional Plant Biology,2006

5. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants;Brummell;Plant Molecular Biology,2001

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