Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage

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Date

2015

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Keywords

Brassica oleracea, Shelf life, Browning, Allyl isothiocyanate, PAL, Gene expression

Source

Food Chemistry, 2015. Vol. 183: pp. 265-272

URI

http://hdl.handle.net/123456789/11797

Collections

2015