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

出版年份 2017 全文链接

标题

作者

关键词

Weight loss, Firmness, Colour, Polyphenol oxidase, Peroxidase, Inhibition kinetics

出版物

FOOD CHEMISTRY

Volume 214, Issue -, Pages 432-439

出版商

Elsevier BV

发表日期

2016-07-17

DOI

10.1016/j.foodchem.2016.07.101

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