Fruit Cuticle Composition of a Melting and a Nonmelting Peach Cultivar
Author:
Affiliation:
1. Departament de Quı́mica, ‡Unitat de Postcollita-XaRTA, #Serveis Científico-Tècnics, and ⊥Departament de Tecnologia d’Aliments, Universitat de Lleida, Rovira Roure 191, 25198 Lleida, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5003528
Reference22 articles.
1. The fruit cuticle as a modulator of postharvest quality
2. New Insights into the Properties of Pubescent Surfaces: Peach Fruit as a Model
3. Changes in the Physico-chemical Properties of Peach Fruit Pectin during On-tree Ripening and Storage
4. Chilling injury in peach and nectarine
5. RHEOLOGY OF APPLE AND POTATO TISSUE AS AFFECTED BY CELL TURGOR PRESSURE
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