Texture deterioration in cooked apricot: characterization of the loss of firmness and visualization of the unmethylated pectin in two varieties with very different patterns
Origin | Files produced by the author(s) |
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Origin | Files produced by the author(s) |
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https://hal.inrae.fr/hal-02796049
Submitted on : Friday, June 5, 2020-1:15:36 PM
Last modification on : Thursday, November 23, 2023-1:40:46 PM