✦ LIBER ✦
Quality of Cut Lettuce Treated by Heat Shock: Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage
✍ Scribed by MURATA, Masatsune; TANAKA, Eriko; MINOURA, Emiko; HOMMA, Seiichi
- Book ID
- 127168873
- Publisher
- Japan Science and Technology Information Aggregator, Electronic
- Year
- 2004
- Tongue
- English
- Weight
- 263 KB
- Volume
- 68
- Category
- Article
- ISSN
- 0916-8451
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