Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce

Fresh‐cut lettuce has a short shelf‐life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide‐based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh‐cut lettuces during cold sto...

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Detalles Bibliográficos
Autores principales: Li, Li, Yi, Ping, Li, Changbao, Xin, Ming, Sun, Jian, He, Xuemei, Sheng, Jinfeng, Zhou, Zhugui, Zheng, Fengjin, Li, Jiemin, Liu, Guoming, Ling, Dongning, Tang, Jie, Li, Zhichun, Yang, Ying, Tang, Yayuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866572/
https://www.ncbi.nlm.nih.gov/pubmed/33598172
http://dx.doi.org/10.1002/fsn3.2052

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866572/
https://www.ncbi.nlm.nih.gov/pubmed/33598172
http://dx.doi.org/10.1002/fsn3.2052

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