Salinity effects on enzymatic browning and antioxidant capacity of fresh-cut baby Romaine lettuce (Lactuca sativa L. cv. Duende)

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1502-1506

  Chisari, Marco ^a   Todaro, Aldo ^a   Barbagallo, Riccardo N ^a   Spagna, Giovanni ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

Baby lettuce; Browning; Hydric stress; ORAC; Peroxidase; Polyphenol oxidase

Indexed keywords

CATECHOL OXIDASE; LACTUCA SATIVA EXTRACT; PEROXIDASE; PLANT EXTRACT; UNCLASSIFIED DRUG;

ANALYTICAL PARAMETERS; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ASSAY; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; SALINITY;

LACTUCA; LACTUCA SATIVA;

EID: 70449622768     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.033     Document Type: Article

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