Načítá se...

Fruit softening and pectin disassembly: an overview of nanostructural pectin modifications assessed by atomic force microscopy

BACKGROUND: One of the main factors that reduce fruit quality and lead to economically important losses is oversoftening. Textural changes during fruit ripening are mainly due to the dissolution of the middle lamella, the reduction of cell-to-cell adhesion and the weakening of parenchyma cell walls...

Celý popis

Uloženo v:
Podrobná bibliografie
Hlavní autoři: Paniagua, Candelas, Posé, Sara, Morris, Victor J., Kirby, Andrew R., Quesada, Miguel A., Mercado, José A.
Médium: Artigo
Jazyk:Inglês
Vydáno: Oxford University Press 2014
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4195560/
https://ncbi.nlm.nih.gov/pubmed/25063934
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/aob/mcu149
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!