Structural Ripening-Related Changes of the Arabinan-Rich Pectic Polysaccharides from Olive Pulp Cell Walls-Reference-Cited by-同舟云学术

Structural Ripening-Related Changes of the Arabinan-Rich Pectic Polysaccharides from Olive Pulp Cell Walls

Published:2007-07-21 Issue:17 Volume:55 Page:7124-7130
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cardoso Susana M.¹,Ferreira José A.¹,Mafra Isabel¹,Silva Artur M. S.¹,Coimbra Manuel A.¹

Affiliation:

1. Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal, and REQUIMTEServiço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, Rua Aníbal Cunha 164, 4099-030 Porto, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070769w

Reference20 articles.

1. Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea )

3. Isolation and characterisation of cell wall material from olive fruit (Olea europaea cv koroneiki) at different ripening stages

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