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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...
Tallennettuna:
| Päätekijät: | , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Oxford University Press
2014
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| Aiheet: | |
| Linkit: | 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 |
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