ShareEffect of variety, processing, and storage on the flavonoid glycoside content and composition of lettuce and endive.
Author(s) : DUPONT M. S., MONDIN Z., WILLIAMSON G., et al.
Type of article: Article
Details
- Original title: Effect of variety, processing, and storage on the flavonoid glycoside content and composition of lettuce and endive.
- Record ID : 2002-0211
- Languages: English
- Source: J. agric. Food Chem. - vol. 48 - n. 9
- Publication date: 2000
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Chemical composition; Treatment; Temperature; Quality; Vegetable; Lettuce; Cold storage; Chicory; Packaging; Storage life
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Lettuce type and fresh cut quality.
- Author(s) : CHIESA A., MASSA A., FILIPPINI de DELFINO O. S., et al.
- Date : 2000
- Languages : English
- Source: Agric. Trop. Subtrop. - vol. 33
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Influence of a commercial warm chlorinated wate...
- Author(s) : MCKELLAR R. C., ODUMERU J., ZHOU T., et al.
- Date : 2004
- Languages : English
- Source: Food Res. int. - vol. 37 - n. 4
View record
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Lagring av torket kamilleblomst ved ulik temper...
- Author(s) : DRAGLAND S., ASLAKSEN T. H.
- Date : 1996
- Languages : Norwegian
- Source: Nor. Landbruksforsking - vol. 10 - n. 3-4
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Eficacia de distintas películas plásticas para ...
- Author(s) : VENTURINI M. E., JAIME P., ORIA R., et al.
- Date : 2000
- Languages : Spanish
- Source: Acta Alimentaria - vol. 37 - n. 309
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Influence of storage temperature and reconditio...
- Author(s) : PESHIN A.
- Date : 2000/03
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 37 - n. 2
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