The role of water distribution, cell wall polysaccharides, and microstructure on radish (<i>Raphanus sativus</i> L.) textural properties during dry-salting process.

Food Chem X · 2024 · PMC11070821 · PMID 38711773

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a decreasing trendno p-value reported

4 E, compared to the fresh samples, the activity of PME exhibited a decreasing trend in the early stages of salting (day 0–15).

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