Buscar
Mostrando ítems 1-4 de 4
Dip Treatments for fresh Romaine lettuce
(Chiriotti Editori, 2003-12)
The effect of dip treatments with chlorine, citric acid, ascorbic acid and CaCl2 on the storage life of Romaine lettuce leaves was investigated. While the presence of chlorine was required to delay degradation related to ...
Effect of free and microencapsulated thyme essential oil on quality attributes of minimally processed lettuce
(Elsevier Science, 2018-11)
In the present study, thyme essential oil (TO) was used as a natural antioxidant and antimicrobial agent to enhance the quality and shelf-life of minimally processed lettuce during refrigerated storage. For this purpose, ...