Ultrastructural and changes in pectin composition of sweet cherry from the application of prefreezing treatments

Journal of Food Science

Volumn 70, Issue 9, 2005, Pages

  Alonso, Jesus ^a   Tortosa, Maria E ^b   Canet, Wenceslao ^a   Rodríguez, Maria T ^c  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b Electrotechnical Section   (Spain)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

And calcium treatments; Freezing; Pectin; Prunus avium L.; Thermal

Indexed keywords

PRUNUS; PRUNUS AVIUM;

EID: 29544442421     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb08314.x     Document Type: Article

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