Changes in cell wall neutral sugar composition related to pectinolytic enzyme activities and intra-flesh textural property during ripening of ten apricot clones-Reference-Cited by-同舟云学术

Changes in cell wall neutral sugar composition related to pectinolytic enzyme activities and intra-flesh textural property during ripening of ten apricot clones

Published:2021-03 Issue: Volume:339 Page:128096
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ayour Jamal^ORCID,Le Bourvellec Carine,Gouble Barbara,Audergon Jean-Marc,Benichou Mohamed,Renard Catherine M.G.C.

Funder

INRA

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference55 articles.

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3. Pectin ultra-degradation decreases the force required to detach ripe fruit from the calyx in tabasco pepper;Arancibia;Journal of the American Society for Horticulture Science,2004

4. The anatomy of the fleshy pericarp of maturing Moorpark apricots, Prunus armeniaca;Archibald;New Zealand Journal of Botany,1987

5. Impact of cooking on apricot texture as a function of cultivar and maturity. LWT –;Ayour;Food Science and Technology,2016

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