Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce
Authors
Keywords
Weight loss, Firmness, Colour, Polyphenol oxidase, Peroxidase, Inhibition kinetics
Journal
FOOD CHEMISTRY
Volume 214, Issue -, Pages 432-439
Publisher
Elsevier BV
Online
2016-07-17
DOI
10.1016/j.foodchem.2016.07.101

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.