Effect of Wash Water Temperature and Chlorination on Phenolic Metabolism and Browning of Stored Iceberg Lettuce Photosynthetic and Vascular Tissues
Author:
Affiliation:
1. Food Research Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, 4200 Highway 97, Summerland, British Columbia, Canada V0H 1Z0
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf011415m
Reference30 articles.
1. FACTORS AFFECTING THE STORAGE STABILITY OF SHREDDED LETTUCE
2. Physiology of Lightly Processed Fruits and Vegetables
3. Phenylalanine ammonia lyase inhibitors control browning of cut lettuce
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