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PECTIN SOLUBILIZATION AND DEPOLYMERIZATION DURING PAPAYA FRUIT SOFTENING
PECTIN SOLUBILIZATION AND DEPOLYMERIZATION DURING PAPAYA FRUIT SOFTENING
2008
Frutos De Papaya
J. Adriana Sañudo-Barajas
Jorge Siller-Cepeda
Tomás Osuna-Enciso
Dolores Muy-Rangel
Guadalupe López Álvarez
Juan Alberto Osuna-Castro
Carl Greve
John M. Labavitch
Keywords:
Solubilization
Softening
Biochemistry
Pectin
Depolymerization
Chemistry
Food science
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