Physiological basis of sensitivity to enzymatic browning in...

Food Chemistry 2007 Vol. 104; Iss. 1

Physiological basis of sensitivity to enzymatic browning in ‘lettuce’, ‘escarole’ and ‘rocket salad’ when stored as fresh-cut products

Elena Degl’Innocenti, Alberto Pardossi, Franco Tognoni, Lucia Guidi
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Volume:
104
Year:
2007
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2006.11.026
File:
PDF, 177 KB
english, 2007
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