Potato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture

Autor:	Ross, Heather A., Wright, Kathryn M., McDougall, Gordon J., Roberts, Alison G., Chapman, Sean N., Morris, Wayne L., Hancock, Robert D., Stewart, Derek, Tucker, Gregory A., James, Euan K., Taylor, Mark A.
Zdroj:	Journal of Experimental Botany, 2011 Jan 01. 62(1), 371-381.
Databáze:	JSTOR Journals
Externí odkaz:	http://dx.doi.org/10.1093/jxb/erq280 Zobrazit plný text záznamu