INIS
strawberries
100%
pectins
88%
tissues
66%
microscopy
44%
proteins
33%
cell wall
33%
berries
33%
solutions
22%
storage
22%
cellulose
22%
microstructure
22%
lignin
22%
chemical analysis
22%
carbohydrates
22%
fourier transformation
22%
comparative evaluations
11%
levels
11%
concentration
11%
low temperature
11%
shape
11%
space
11%
evaluation
11%
lasers
11%
high pressure
11%
sucrose
11%
stabilization
11%
flavor
11%
freezing
11%
carbon 20
11%
calcium chlorides
11%
odor
11%
thawing
11%
Agricultural and Biological Sciences
Strawberry
100%
Pectin
80%
Pretreatment
40%
Vascular Tissue
40%
Pith
30%
Cell Wall
30%
Achene
20%
Intercellular Space
10%
Confocal Laser Scanning Microscopy
10%
Sensory Evaluation
10%
Vascular Bundle
10%
Food Science
Sensory Quality
100%
Thawing
100%
Scanning Electron Microscopy
100%