Quality of cut lettuce treated by heat shock: prevention of enzymatic browning, repression of phenylalanine ammonia-lyase activity, and improvement on sensory evaluation during storage (Q44824519)
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scientific article published in March 2004
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Quality of cut lettuce treated by heat shock: prevention of enzymatic browning, repression of phenylalanine ammonia-lyase activity, and improvement on sensory evaluation during storage |
scientific article published in March 2004 |
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Quality of cut lettuce treated by heat shock: prevention of enzymatic browning, repression of phenylalanine ammonia-lyase activity, and improvement on sensory evaluation during storage (English)
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Masatsune Murata
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Eriko Tanaka
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Emiko Minoura
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Seiichi Homma
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1 March 2004
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68
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3
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501-507
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