Diacetyl Inhibits the Browning of Fresh-Cut Stem Lettuce by Regulating the Metabolism of Phenylpropane and Antioxidant Ability

Enzymatic browning is the main quality issue of fresh-cut stem lettuce (Lactuca sativa L. var. angustana Irish). In this research, the effect of diacetyl on the browning and browning-related mechanisms of fresh-cut stem lettuce was explored. The data showed that diacetyl treatment with 10 μL L(−1) i...

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Detalles Bibliográficos
Autores principales: Li, Xiaotong, Zhang, Song, Wang, Qingguo, Dong, Tiantian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955407/
https://www.ncbi.nlm.nih.gov/pubmed/36832814
http://dx.doi.org/10.3390/foods12040740

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955407/
https://www.ncbi.nlm.nih.gov/pubmed/36832814
http://dx.doi.org/10.3390/foods12040740

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