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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...
Autores principales: | Sikora, Małgorzata, Złotek, Urszula, Kordowska-Wiater, Monika, Świeca, Michał |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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