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Potato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture
Although cooked potato tuber texture is an important trait that influences consumer preference, a detailed understanding of tuber textural properties at the molecular level is lacking. Previous work has identified tuber pectin methyl esterase activity (PME) as a potential factor impacting on textura...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2011
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2993920/ https://www.ncbi.nlm.nih.gov/pubmed/20855456 http://dx.doi.org/10.1093/jxb/erq280 |