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Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage

The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer quality of shredded lettuce during storage were studied. Treatment of lettuce with increasing concentrations of BLE propor...

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Detalles Bibliográficos
Autores principales:	Sikora, Małgorzata, Złotek, Urszula, Kordowska-Wiater, Monika, Świeca, Michał
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7222371/ https://www.ncbi.nlm.nih.gov/pubmed/32344615 http://dx.doi.org/10.3390/antiox9040355

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