SharePhenolic metabolites in red pigmented lettuce (Lactuca sativa): changes with minimal processing and cold storage.
Author(s) : FERRERES F., GIL M. I., CASTAÑER M., TOMÁS-BARBERÁN F. A.
Type of article: Article
Summary
Phenolic compound content was evaluated immediately after cutting and after storage of the minimally processed products at 5 deg C. In the midrib, wounding induced an increase in phenylpropanoids during storage, particularly phenolic acids and anthocyanins.
Details
- Original title: Phenolic metabolites in red pigmented lettuce (Lactuca sativa): changes with minimal processing and cold storage.
- Record ID : 1999-3700
- Languages: English
- Source: J. agric. Food Chem. - vol. 45 - n. 11
- Publication date: 1997
Links
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Indexing
- Themes: Vegetables
- Keywords: Treatment; Salad; Lettuce; Cold storage; Colour
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