Phenolic Metabolites in Red Pigmented Lettuce (Lactuca sativa). Changes with Minimal Processing and Cold Storage

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 11, 1997, Pages 4249-4254

  Ferreres, Federico ^a   Gil, María I ^a   Castañer, Marisol ^a   Tomás Barberán, Francisco A ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Anthocyanins; Flavonoids; Lactuca sativa; Lettuce; Lollo Rosso; Minimal processing; Phenolics; Pigment stability; Quality; Wound induced changes

Indexed keywords

EID: 0000018807     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970399j     Document Type: Article

References (23)

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