The effect of three pectin fractions variation on the browning of different dried apple products
Qingting Yu, Xuan Li, Jiaxing Hu, Wenyue Wang, Jinfeng Bi
Topics & Concepts
PectinChemistryBrowningMolar massPolysaccharideMolar mass distributionMiddle lamellaArabinoseChromatographyFood scienceCell wallFermentationOrganic chemistryXyloseBiochemistryPolymerPolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life ManagementPolysaccharides Composition and Applications