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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2021
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| Materias: | |
| 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 |