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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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https://hal.inrae.fr/hal-02796049
Contributor : Migration Prodinra <>
Submitted on : Friday, June 5, 2020 - 1:15:36 PM
Last modification on : Tuesday, April 6, 2021 - 4:39:08 PM

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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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