Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

Published 2007 View Full Article

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Title
Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 3, Pages 1173-1179
Publisher
Elsevier BV
Online
2007-10-30
DOI
10.1016/j.foodchem.2007.09.046

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