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

Aldo Todaro, Aldo Todaro, Riccardo N. Barbagallo, Giovanni Spagna, Marco Chisari

Research output: Contribution to journalArticlepeer-review

48 Citations (Scopus)
Original languageEnglish
Number of pages5
JournalFOOD CHEMISTRY
Volume119
Publication statusPublished - 2010

All Science Journal Classification (ASJC) codes

  • General Medicine
  • Analytical Chemistry
  • Food Science

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