1. Structural changes in cell wall of Japanese radish accompanied by release of rhamnogalacturonan during pressure cooker heating. (1st July 2021) Authors: Tsuchida, Mitose; Yamaguchi, Hideyuki; Katayama, Norihisa; Sato, Yoko; Kawashima, Wakano; Kasai, Midori Journal: Food chemistry Issue: Volume 349(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗