Biochemical study of leaf browning in minimally processed leaves of lettuce (Lactuca sativa L. var. acephala)

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 26, 2005, Pages 9980-9984

  Degl'Innocenti, E ^a   Guidi, L ^a   Pardossi, A ^a   Tognoni, F ^a  

^a UNIVERSITY OF PISA   (Italy)

Author keywords

Antioxidant ability; Ascorbic acid; Browning; Lactuca sativa; Minimal processing; Peroxidases; Phenylalanine ammonia lyase; Polyphenol oxidase

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CATECHOL OXIDASE; CHLOROPHYLL; PEROXIDASE; PHENYLALANINE AMMONIA LYASE;

ARTICLE; CHEMISTRY; ENZYMOLOGY; FOOD HANDLING; LETTUCE; PLANT LEAF; SPECTROFLUOROMETRY;

ANTIOXIDANTS; ASCORBIC ACID; CATECHOL OXIDASE; CHLOROPHYLL; FOOD HANDLING; LETTUCE; PEROXIDASES; PHENYLALANINE AMMONIA-LYASE; PLANT LEAVES; SPECTROMETRY, FLUORESCENCE;

LACTUCA; LACTUCA SATIVA;

EID: 30544443958     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050927o     Document Type: Article

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