# Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process

> Research article (Food Research International, 2023) · cited 26× · AI/ML

**Wikidata**: [openalex:W4384945339](https://www.wikidata.org/wiki/openalex:W4384945339)  
**Source**: https://4ort.xyz/entity/potential-role-of-cell-wall-pectin-polysaccharides-water-state-and-cellular-structure-on-twice-increasedecrease-texture-