Browning susceptibility of minimally processed Baby and Romaine lettuces

• 31 May 1999
• journal article
• research article
• Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
• Vol. 209  (1) , 52-56
• https://doi.org/10.1007/s002170050456

Abstract

Keywords

• KEY WORDS MINIMALLY PROCESSED LETTUCE
• ENZYMATIC BROWNING
• PHENOLICS
• PHENYLALANINE AMMONIA LYASE
• POLYPHENOL OXIDASE