Influence of pure oxygen on nanostructure of water-soluble pectin in pear (Pyrus bretschneideri Rehd cv. Huangguan)
The effects of pure oxygen and storage time on nanostructure degradation of water-soluble pectin (WSP) in pear (Pyrus bretschneideri Rehd cv. Huangguan) were examined during 30 d of storage in air (control) and pure oxygen at 2 C and 95% relative humidity. Qualitative and quantitative information on...
| Udgivet i: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 93, no. 2 (Jun. 2010), 190-197 |
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| Andre forfattere: | , , , , , |
| Format: | Article |
| Sprog: | English |
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2010
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