Atomic force microscopy of the water-soluble pectin of peaches during storage

European Food Research and Technology

Volumn 220, Issue 5-6, 2005, Pages 587-591

  Yang, Hongshun ^a   An, Hongjie ^a   Feng, Guoping ^a   Li, Yunfei ^a   Lai, Shaojuan ^b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b CENTRAL SOUTH UNIVERSITY   (China)

Author keywords

Atomic force microscopy; Controlled atmosphere storage; Peach; Pectin; Structure

Indexed keywords

ATOMIC FORCE MICROSCOPY; CARBON DIOXIDE; CONFORMATIONS; FRUITS; MICROSTRUCTURE; PROTEINS;

CONTROLLED-ATMOSPHERE STORAGE; PEACHES; PECTIN; ROOM TEMPERATURE;

FOOD STORAGE;

CARBON DIOXIDE; FOOD STORAGE; FRUITS; MICROSTRUCTURE; MOLECULAR STRUCTURE; PROTEINS;

PRUNUS; PRUNUS PERSICA;

EID: 18744396663     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-004-1102-3     Document Type: Article

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