Disease: Blanching ×
Source: ALL
Disease Score gda Association Type Type Original DB Sentence supporting the association PMID PMID Year
CUI: C0948786
Disease: Blanching
Blanching 		0.010 Biomarker phenotype BEFREE Results revealed that blanching caused significant berry tissue softening which was accompanied by an increase of water-soluble pectin (WSP, from 39.57 to 57.44 g/100 g fresh weight) and a decrease of chelate-soluble pectin (CSP, from 79.34 to 53.78 g/100 g fresh weight) and sodium-carbonate-soluble pectin (NSP, from 364.23 to 187.64 g/100 g fresh weight) concentration. 29801863 2018