Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage
The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer quality of shredded lettuce during storage were studied. Treatment of lettuce with increasing concentrations of BLE propor...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2020-04-01T00:00:00Z.
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |