Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts

The quality and shelf life of sprouts can be improved by postharvest application of water herb extracts. The effect of water infusions of marjoram, oregano, basil, and thyme on the phenolic content, antioxidant potential, and the microbiological and consumer quality of stored mung bean sprouts was s...

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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 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999257/
https://www.ncbi.nlm.nih.gov/pubmed/33802137
http://dx.doi.org/10.3390/antiox10030425

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999257/
https://www.ncbi.nlm.nih.gov/pubmed/33802137
http://dx.doi.org/10.3390/antiox10030425

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