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Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard
Baby mustard is a perishable vegetable, and thus its distribution and sale as fresh produce face several challenges. However, little effort has been made to identify optimal techniques for postharvest storage of baby mustard. Here, we evaluated the sensory quality, health-promoting compounds, and an...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9057032/ https://www.ncbi.nlm.nih.gov/pubmed/35517928 http://dx.doi.org/10.1039/d0ra07177c |