Nanostructural difference of water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherryy

Natural Product Research

Volumn 27, Issue 4-5, 2013, Pages 379-385

  Lai, Shaojuan ^a   Chen, Fusheng ^a   Zhang, Lifen ^b   Yang, Hongshun ^c   Deng, Yun ^c   Yang, Bao ^d  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c SHANGHAI JIAO TONG UNIVERSITY   (China)

^d SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Atomic force microscopy; Cherry; Nanostructure; Pectin; Ripening

Indexed keywords

NANOMATERIAL; PECTIN;

ARTICLE; ATOMIC FORCE MICROSCOPY; CELL WALL; CHERRY; CULTIVAR; DISSOCIATION; FRUIT RIPENING; NONHUMAN; POSTHARVEST PERIOD; PRUNUS PSEUDOCERASUS;

MICROSCOPY, ATOMIC FORCE; PECTINS; PRUNUS; WATER;

EID: 84875157382     PISSN: 14786419     EISSN: 14786427     Source Type: Journal    
DOI: 10.1080/14786419.2012.696259     Document Type: Article

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