Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)

Food Chemistry

Volumn 117, Issue 1, 2009, Pages 122-126

  Altunkaya, Arzu ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Browning; Enzymatic oxidation; Inhibitors; Lettuce (L. sativa); Phenolic compounds

Indexed keywords

ASCORBIC ACID; CAFFEIC ACID; CHLOROGENIC ACID; CITRIC ACID; CYSTEINE; FERULIC ACID; OXALIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PHLORIZIN; PROTOCATECHUIC ACID;

ARTICLE; DEGRADATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; GLYCATION; LETTUCE; OXIDATION; REACTION TIME;

LACTUCA;

EID: 67349228764     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.085     Document Type: Article

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