Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance

Consumers often throw away faded greens, because taste and appearance are less appealing compared to fresh ones. We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber. We show that informing consumers about rising levels of phyllobil...

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Detalles Bibliográficos
Autores principales: Karg, Cornelia A., Neubig, Christina M., Roosen, Jutta, Moser, Simone
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Brief Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8329175/
https://www.ncbi.nlm.nih.gov/pubmed/34341341
http://dx.doi.org/10.1038/s41538-021-00101-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8329175/
https://www.ncbi.nlm.nih.gov/pubmed/34341341
http://dx.doi.org/10.1038/s41538-021-00101-7

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