UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled 'telescoping'

Journal of Food, Agriculture and Environment

Volumn 6, Issue 3-4, 2008, Pages 63-67

  Ufuk Kasim, M ^a   Kasim, Rezzan ^a   Erkal, Süleyman ^a  

^a KOCAELI UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Color; Electrolyte leakage; Fresh cut green onions; Telescoping

Indexed keywords

ALLIUM CEPA;

EID: 55249090908     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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