Changes in biochemical properties and pectin nanostructures of juice sacs during the granulation process of pomelo fruit (Citrus grandis).

Li, Qiuyu; Yao, Shixiang; Deng, Lili; Zeng, Kaifang

Li, Qiuyu; Yao, Shixiang; Deng, Lili; Zeng, Kaifang.

Afiliação

Li Q; College of Food Science, Southwest University, Chongqing 400715, PR China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, PR China.
Yao S; College of Food Science, Southwest University, Chongqing 400715, PR China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, PR China. Electronic address: ysx2015@swu.edu.cn.
Deng L; College of Food Science, Southwest University, Chongqing 400715, PR China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, PR China.
Zeng K; College of Food Science, Southwest University, Chongqing 400715, PR China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, PR China. Electronic address: zengkaifang@hotmail.com.

Food Chem ; 376: 131876, 2021 Dec 17.

Article em En | MEDLINE | ID: mdl-34973640

Palavras-chave

Atomic force microscopy; Calcium; Granulation process; Pectin metabolism; Pomelo fruit

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article