Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects
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DOI: 10.1016/j.lwt.2016.10.056
Abstract: Minimally processed globe artichoke products are not widespread due to rapid biochemical and enzymatic damage. This article reports a study concerning the shelf life of ready-to-use globe artichoke slices based on principal traits, including phytochemicals… read more here.
Keywords: harvest time; use; time; globe artichoke ... See more keywords