The mechanism of ethanol treatment on inhibiting lettuce enzymatic browning and microbial growth

LWT

Volumn 63, Issue 1, 2015, Pages 383-390

  Yan, Shoulei ^a   Yang, Tianbao ^b   Luo, Yaguang ^b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Enzymatic browning; Ethanol; Lettuce; Microbial growth; Phenylalanine ammonia lyase

Indexed keywords

AMINO ACIDS; AMMONIA; ANTIMICROBIAL AGENTS; CHEMICAL REACTIONS; QUINONE; SALICYLIC ACID;

ANTI-MICROBIAL ACTIVITY; CONSUMER ACCEPTANCE; EFFECTIVE APPROACHES; ENZYMATIC ACTIVITIES; ENZYMATIC BROWNING; LETTUCE; MICROBIAL GROWTH; PHENYLALANINE AMMONIA-LYASE;

ETHANOL;

LACTUCA;

EID: 84928696125     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.004     Document Type: Article

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