Hemicellulose fine structure is affected differently during ripening of tomato lines with contrasted texture-Reference-Cited by-同舟云学术

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Hemicellulose fine structure is affected differently during ripening of tomato lines with contrasted texture

Published:2012-11 Issue:4 Volume:51 Page:462-470
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lahaye Marc,Quemener Bernard,Causse Mathilde,Seymour Graham B.

Funder

European Program EU-SOL

French National Program ANR QualiTomFil

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference93 articles.

1. Fruit Quality and its Biological Basis;Redgwell,2002

2. Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian Consumers

3. Application of agglomerative hierarchical clustering to identify consumer tomato preferences: influence of physicochemical and sensory characteristics on consumer response

4. The case for fruit quality: an interpretive review of consumer attitudes, and preferences for apples

5. Postharvest softening of apple (Malus domestica) fruit: A review

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4. The SlSHN2 transcription factor contributes to cuticle formation and epidermal patterning in tomato fruit;Molecular Horticulture;2022-06-07

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