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ALDO TODARO

SALINITY EFFECTS ON ENZYMATIC BROWNING AND ANTIOXIDANT CAPACITY OF FRESH-CUT BABY ROMAINE LETTUCE (Lactuca sativa L. CV. DUENDE)

  • Authors: CHISARI, M; TODARO, A; BARBAGALLO, RN; SPAGNA, G
  • Publication year: 2010
  • Type: Articolo in rivista (Articolo in rivista)
  • Key words: Browning, Polyphenol oxidase, Peroxidase, Baby lettuce, Hydric stress,ORAC
  • OA Link: http://hdl.handle.net/10447/62863