Browning on the surface of cut lettuce slices inhibited by short term exposure to nitric oxide (NO)

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1387-1392

  Wills, R B H ^a   Pristijono, P ^a   Golding, J B ^b  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Browning; Cut lettuce; Nitric oxide; Postharvest life

Indexed keywords

2,2' (HYDROXYNITROSOHYDRAZINO) BISETHANAMINE; NITRIC OXIDE; NITRIC OXIDE DONOR; UNCLASSIFIED DRUG; WATER;

ARTICLE; CONTROLLED STUDY; CUT LETTUCE; FOOD COLOR; FOOD QUALITY; FOOD STORAGE; LEAFY VEGETABLE; LETTUCE; NONHUMAN; PLANT BROWNING; POSTHARVEST DECAY; POSTHARVEST PERIOD;

LACTUCA;

EID: 36448957580     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.066     Document Type: Article

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