Sensory and chemical properties of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi) change little during 18 days of refrigerated storage

LWT

Volumn 44, Issue 6, 2011, Pages 1538-1545

  Talavera Bianchi, Martin ^a   Chambers, Delores H ^b   Chambers, Edgar ^b   Adhikari, Koushik ^b   Carey, Edward E ^b  

^a PEPSICO INC   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Flavor; Organic; Pac choi; Sensory; Volatiles

Indexed keywords

DIGITAL STORAGE; FLAVORS; FOOD STORAGE; LEAST SQUARES APPROXIMATIONS;

CHEMICAL CHARACTERISTIC; KANSAS STATE UNIVERSITY; ORGANIC; PARTIAL LEAST SQUARES REGRESSION; REFRIGERATED STORAGES; SENSORY; TEXTURAL ATTRIBUTES; VOLATILES;

SENSORY ANALYSIS;

BRASSICA RAPA; BRASSICA RAPA SUBSP. CHINENSIS; BRASSICA RAPA SUBSP. RAPA;

EID: 79953023640     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.12.020     Document Type: Article

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