Evaluation of ‘Lorca’ Cultivar Aptitude for Minimally Processed Artichoke
Previous research works have reported that ‘Lorca’ artichoke cultivar presents a lower total phenolic content than other cultivars rich in phenolic compounds, which could show a lower susceptibility to enzymatic browning and increase its aptitude for fresh-cut processing. The aim of this study was t...
| Autors principals: | , , , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
MDPI AG
2022-02-01
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| Col·lecció: | Agronomy |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2073-4395/12/2/515 |