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Cell wall polysaccharides degradation and ultrastructure modification of apricot during storage at a near freezing

Xinguang Fan1, Weibo Jiang2, Hansheng Gong1

  • 1College of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong 264025, PR China.

Food Chemistry
|July 21, 2019
PubMed

Keywords:
ApricotCell wall polysaccharidesNear freezing temperatureNeutral sugarUltrastructure modification

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