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Research Articles

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

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Pages 379-385 | Received 30 Dec 2011, Accepted 15 May 2012, Published online: 18 Jun 2012

References

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  • Yang , H , Lai , S , An , H and Li , Y . 2006 . Atomic force microscopy study of the ultrastructural changes of chelate-soluble pectin in peaches under controlled atmosphere storage . Postharvest Biology and Technology , 39 : 75 – 83 .
  • Yang , H , Wang , Y , Lai , S , An , H , Li , Y and Chen , F . 2007 . Application of atomic force microscopy as a nanotechnology tool in food science . Journal of Food Science , 72 : R65 – R75 .
  • Zhang , L , Chen , F , An , H , Yang , H , Sun , X , Guo , X and Li , L . 2008 . Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages . Journal of Food Science , 73 : N17 – N22 .
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