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Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties (Lactuca sativa L.) and Crop Wild Relatives (Lactuca spp.)
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Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)

Ana Curutchet1, Eduardo Dellacassa, Jorge A Ringuelet

  • 1Laboratorio Tecnológico del Uruguay (LATU), Av. Italia 6201 (11500), Montevideo, Uruguay.

Food Chemistry
|September 24, 2013
PubMed

Keywords:
Antioxidant compoundsCulinary herbsEssential oilsMentha spp.MonoterpenoidsRefrigerated storage

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