Texture deterioration in cooked apricot: characterization of the loss of firmness and visualization of the unmethylated pectin in two varieties with very different patterns - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2015

Texture deterioration in cooked apricot: characterization of the loss of firmness and visualization of the unmethylated pectin in two varieties with very different patterns

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Food engineering Chemical and Process Engineering Life Sciences [q-bio] Vegetal Biology
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Submitted on : Friday, June 5, 2020-1:15:36 PM

Last modification on : Thursday, November 23, 2023-1:40:46 PM

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hal-02796049 , version 1 (05-06-2020)

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  • HAL Id : hal-02796049 , version 1
  • PRODINRA : 334618

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Albert Ribas, Barbara Gouble, Jean Francois Maingonnat, Jean Marc Audergon, Mohamed El Maataoui, et al.. Texture deterioration in cooked apricot: characterization of the loss of firmness and visualization of the unmethylated pectin in two varieties with very different patterns. Fruit Structure, Nov 2015, Angers, France. 2015. ⟨hal-02796049⟩

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