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Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking
Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking
Summary
Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking is a scholarly article[1].
Key Facts
Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-pulsed-electric-field-and-mild-thermal-processing-on-texture-related-pectin-properties-to-better-understand-ca
MLA“Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-pulsed-electric-field-and-mild-thermal-processing-on-texture-related-pectin-properties-to-better-understand-ca.
BibTeX@misc{4ortxyz_effect-of-pulsed-electric-field-and-mild-thermal-processing-on-texture-related-pectin-properties-to-better-understand-ca_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-pulsed-electric-field-and-mild-thermal-processing-on-texture-related-pectin-properties-to-better-understand-ca}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking — https://4ort.xyz/entity/effect-of-pulsed-electric-field-and-mild-thermal-processing-on-texture-related-pectin-properties-to-better-understand-ca (retrieved 2026-05-24)
