Effect of cell microstructure, water status, pectin degradation and salt diffusion on texture softening of pickled cucumber as affected by variety of cucumber cultivars

作者：Nan Zhao, Menglu Yang, Yali Wang, Chun Li, Genyun Liang, Yifan Li, Lihong Ge, Haimei Lai, Xiaojun Liu · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.117744 · 被引用次数：3 · 研究领域：Postharvest Quality and Shelf Life Management、Polysaccharides and Plant Cell Walls、Nanocomposite Films for Food Packaging