Modified-atmosphere packaging of minimally processed "Lollo Rosso" ( Lactuca sativa )

• 30 April 1998
• journal article
• research article
• Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
• Vol. 206  (5) , 350-354
• https://doi.org/10.1007/s002170050271

Abstract

Keywords

• KEY WORDS LETTUCE
• FLAVONOIDS
• ANTHOCYANINS
• PHENOLICS
• MODIFIED ATMOSPHERE
• MINIMAL PROCESSING
• QUALITY