Effect of washing with citric acid and antioxidants on the colour and microbiological quality of whole mushrooms (Agaricus bisporus L.)

International Journal of Food Science and Technology

Volumn 44, Issue 12, 2009, Pages 2500-2504

  Simón, Ana ^a   González Fandos, Elena ^b  

^a Servicio de Investigacion y Desarrollo Tecnologico Agroalimentario   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Anti browning; Antioxidants; Bacterial blotch; Colour; Mushrooms; Organic acids; Pseudomonas; Quality; Sodium d isoascorbate; Sodium l ascorbate

Indexed keywords

AGARICUS BISPORUS; BACTERIA (MICROORGANISMS); BASIDIOMYCOTA; PSEUDOMONAS;

EID: 70450176401     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02052.x     Document Type: Article

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