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Bioscience, Biotechnology, and Biochemistry Volume 69, 2005 - Issue 9
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Original Articles

Effect of Heat Shock on Browning-Related Enzymes in Minimally Processed Iceberg Lettuce and Crude Extracts

Ana Belen MARTIN-DIANADublin Institute of Technology, School of Food Science and Environmental Health, Postharvest Unit
,
Daniel RICODublin Institute of Technology, School of Food Science and Environmental Health, Postharvest Unit
,
Catherine BARRY-RYANDublin Institute of Technology, School of Food Science and Environmental Health, Postharvest Unit
,
Jemina MULCAHYDublin Institute of Technology, School of Food Science and Environmental Health, Postharvest Unit
,
Jesus FRIASDublin Institute of Technology, School of Food Science and Environmental Health, Postharvest Unit
&
Gary T. M. HENEHANDublin Institute of Technology, School of Food Science and Environmental Health, Postharvest Unit
Pages 1677-1685 | Received 19 Jan 2005, Accepted 25 Mar 2005, Published online: 22 May 2014

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