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...
| Hlavní autoři: | , , , , |
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| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
MDPI AG
2022-02-01
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| Edice: | Agronomy |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2073-4395/12/2/515 |