Fine monitoring of major phenolic compounds in lettuce and escarole leaves during storage

This study provides additional information to better control, optimize minimally processed produce and select more suitable leaves for the fresh ‐cut industry.

Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: V éronique Vidal, Sandrine Laurent, Florence Charles, Huguette Sallanon Tags: FULL ARTICLE Source Type: research