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Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical

Xueyan Wei1, Kang Xu1, Weishuai Qin2

  • 1Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.

Food Chemistry
|June 1, 2024
PubMed

Keywords:
Biological activitiesEmulsificationGelation propertiesHawthorn berry ripenessPectin structure

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