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

Author： 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.

Publisher： Oxford University Press

ISSN： 1460-2431

Source： Journal of Experimental Botany, Vol.62, Iss.1, 2011-01, pp. : 371-381

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