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