Contribution of various pectin fractions and internal condition to gel formation in wooly peach fruit during cold storage
Fuente:
Food Chemistry
Publication date: 1 June 2026Source: Food Chemistry, Volume 513Author(s): Xiangwen Fang, Jianfen Ye, Cheng Li, Xi Yang, Jing Li, Yingying Wei, Shu Jiang, Yi Chen, Feng Xu, Xingfeng Shao