Phenolic Metabolites in Red Pigmented Lettuce (Lactuca sativa). Changes with Minimal Processing and Cold Storage
Author:
Affiliation:
1. Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 4195, Murcia 30080, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970399j
Reference23 articles.
1. The hypersensitive reaction, membrane damage and accumulation of autofluorescent phenolics in lettuce cells challenged by Bremia lactucae
2. Impact of low-temperature stress on general phenylpropanoid and anthocyanin pathways: Enhancement of transcript abundance and anthocyanin pigmentation in maize seedlings
3. Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery
4. Anthocyanins and flavonoids from shredded red onion and changes during storage in perforated films
5. Acylated flavonol glycosides from spinach leaves (Spinacia oleracea)
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