Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 chinese cherry cultivars at 2 ripening stages

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Zhang, Lifen ^a   Chen, Fusheng ^a   An, Hongjie ^b   Yang, Hongshun ^a   Sun, Xiaoyang ^a   Guo, Xingfeng ^a   Li, Lite ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

^b TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

AFM; Cherry; Firmness; Nanostructure; Pectin; Ripening

Indexed keywords

CARBONIC ACID DERIVATIVE; NANOMATERIAL; PECTIN; SODIUM CARBONATE;

ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMISTRY; CLASSIFICATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; PHYSICAL CHEMISTRY; PHYSIOLOGY; PRUNUS; SOLUBILITY; SPECIES DIFFERENCE; STANDARD; ULTRASTRUCTURE;

CARBONATES; FRUIT; MICROSCOPY, ATOMIC FORCE; NANOSTRUCTURES; PECTINS; PHYSICOCHEMICAL PHENOMENA; PRUNUS; SOLUBILITY; SPECIES SPECIFICITY;

PRUNUS; PRUNUS PSEUDOCERASUS;

EID: 48749117720     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00799.x     Document Type: Article

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