Articles
Organic acids produced by lactic acid bacteria (Leuconostoc sp.) contribute to sensorial quality loss in modified-atmosphere-packed fresh-cut iceberg lettuce
Article number
1141_36
Pages
289 – 296
Language
English
Abstract
Authors
M.J.M. Paillart, J.M.B.M. van der Vossen, E. Lommen, E. Levin, E.C. Otma, J.C.M.A. Snels, E.J. Woltering
Keywords
fresh-cut, lettuce, overall visual quality, Leuconostoc, acetic acid, lactic acid
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