Ferulic acid crosslinks in asparagus cell walls in relation to texture
- Author
- RODRIGUEZ-ARCOS, Rocio C1 ; SMITH, Andrew C1 ; WALDRON, Keith W1
[1] Institute of Food Research, Norwich Research Park, Colney, Norfolk NR4 7UA, United Kingdom - Source
Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 15, pp 4740-4750, 11 p ; ref : 22 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Asparagus cell wall complexes storage texture
- Keyword (fr)
- Acide phénolique Asparagus Asperge Cinnamique acide(4-hydroxy-3-méthoxy) Conservation aliment Entreposage Paroi cellulaire Qualité Texture Angiospermae Liliaceae Légume Monocotyledones Spermatophyta
- Keyword (en)
- Phenolic acid Asparagus Asparagus (food) Cinnamic acid(4-hydroxy 3-methoxy) Food preservation Warehousing Cell wall Quality Texture Angiospermae Liliaceae Vegetables Monocotyledones Spermatophyta
- Keyword (es)
- Acido fenólico Asparagus Espárrago Cinámico ácido(4-hidroxi 3-metoxi) Conservación alimento Almacenamiento Pared celular Calidad Textura Angiospermae Liliaceae Hortalizas Monocotyledones Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15964086
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf030610t 
https://dx.doi.org/10.1021/jf030610t
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