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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...

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Detalles Bibliográficos
Autores principales:	Sun, Bo, Lin, Pei-Xing, Xia, Ping-Xin, Di, Hong-Mei, Zhang, Jia-Qi, Zhang, Chen-Lu, Zhang, Fen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Royal Society of Chemistry 2020
Materias:	Chemistry
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

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