Litcius/Paper detail

Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons

Tatsuya Oshima, Kodai Kato, Teppei Imaizumi

2021LWT43 citationsDOI

Topics & Concepts

BlanchingPectinChemistryFood sciencePolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life ManagementPolysaccharides Composition and Applications
Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons | Litcius