Modified atmosphere (MA) prevents browning of fresh-cut romaine lettuce through multi-target effects related to phenolic metabolism-Reference-Cited by-同舟云学术

Modified atmosphere (MA) prevents browning of fresh-cut romaine lettuce through multi-target effects related to phenolic metabolism

Published:2016-09 Issue: Volume:119 Page:84-93
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Luna María C.,Tudela Juan A.,Tomás-Barberán Francisco A.^ORCID,Gil María I.^ORCID

Funder

MINECO

Fundación Séneca

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference40 articles.

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4. Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage;Cantos;J. Agric. Food Chem.,2001

5. Physiological attributes related to quality attributes and storage life of minimally processed lettuce;Couture;HortScience,1993

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