Ultrastructural and changes in pectin composition of sweet cherry from the application of prefreezing treatments

Ultrastructural and changes in pectin composition of sweet cherry from the application of prefreezing treatments

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Alonso, Jesus, Tortosa, María E., Canet, Wenceslao, Rodríguez, Maria T.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 9 (2005), p. E526-530
Materias:	Cereza Prunus avium Pectinas Congelación Tratamiento térmico Calcio Ultraestructura
Publicación relacionada:	Contenido en: Journal of food science

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