Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce - Liu, Huan; Wang, Zhenzhen; Zhao, Hanyu; Ye, Lulu; Fan, Duoduo (FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2022)
Keywords: Ascorbic acid; Browning; browning reaction; Combined treatment; fresh-cut lettuce; Lettuce; Malondialdehyde; Microorganisms; Packaging; Peroxidase; Phenols; Phytic acid; Polyphenol oxidase; storage quality; Sugar; Vacuum packaging; Vegetables; Weight loss