The structural basis of texture in cooked taro: Ion-mediated pectin cross-linking in mother corms versus pectin disassembly in baby corms

Food Research International 2026

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Authors: Yassin Haran, Xianqiang Chen, Yanzhao Liu, Shoulei Yan, Qilin Huang

DOI: 10.1016/j.foodres.2026.119255

Cited by: 1

References: 46

Fields of Study & Subjects

Polysaccharides and Plant Cell Walls Food composition and properties Postharvest Quality and Shelf Life Management

References 46