Litcius/Paper detail

Effect of pectin modification based on the fermentation by lactic acid bacteria on drying characteristics and texture of apples

Xiao Li, Chen Wang, Yanqiu Han, Yuejia Li, Xinyang Ye

2025Carbohydrate Polymers8 citationsDOI

Topics & Concepts

PectinFood scienceLactic acidFermentationChemistryTexture (cosmology)BacteriaBiologyComputer scienceImage (mathematics)Artificial intelligenceGeneticsPolysaccharides and Plant Cell WallsFood Quality and Safety StudiesPostharvest Quality and Shelf Life Management
Effect of pectin modification based on the fermentation by lactic acid bacteria on drying characteristics and texture of apples | Litcius