| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543412 | Food Chemistry | 2011 | 10 Pages |
Abstract
⺠Strawberry firmness was not significantly affected by CaCl2 treatment. ⺠Strawberry softening due to modifications of pectin chains. ⺠CaCl2 treatment slowed the breakdown of pectin chains from nanoscale analysis. ⺠A schematic model of strawberry pectin degradation during storage was proposed.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Fusheng Chen, Hui Liu, Hongshun Yang, Shaojuan Lai, Xiaoli Cheng, Ying Xin, Bao Yang, Hongjiang Hou, Yongzhi Yao, Shaobing Zhang, Guanhao Bu, Yun Deng,