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Browning control of fresh-cut lettuce by phytoncide treatment

Do-Hee Kim1, Han-Bit Kim1, Hun-Sik Chung2

  • 1Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea.

Food Chemistry
|April 29, 2014
PubMed

Keywords:
BrowningFresh-cut lettucePhytoncidePine needlePolyphenol oxidase

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