Browning susceptibility of minimally processed Baby and Romaine lettuces

European Food Research and Technology

Volumn 209, Issue 1, 1999, Pages 52-56

  Castañer, Marisol ^a   Gil, María I ^a   Ruíz, M Victoria ^a   Artés, Francisco ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Enzymatic browning; Minimally processed lettuce; Phenolics; Phenylalanine ammonia lyase; Polyphenol oxidase

Indexed keywords

EID: 0002365958     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050456     Document Type: Article

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