Identification of volatile quality markers of ready-to-use lettuce and cabbage-Reference-Cited by-同舟云学术

Identification of volatile quality markers of ready-to-use lettuce and cabbage

Published:2009-10 Issue:8 Volume:42 Page:1077-1086
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lonchamp Julien,Barry-Ryan Catherine,Devereux Michael

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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3. Oxidation of caffeic acid in the presence of L-cysteine: Isolation of 2-S-cysteinylcaffeic acid and evaluation of its antioxidant properties;Bassil;Postharvest Biology and Technology,2005

4. Effect of crop development on biogenic emissions from plant populations grown in closed plant growth chambers;Batten;Phytochemistry,1995

5. Food chemistry;Belitz,1987

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