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Effect of high CO2 on phenolic content and the activity of phenylalanine ammonia-lyase in Romaine lettuce

1994

Hamza, F. (Universite Laval, Sainte Foy (Canada). Departement de Sciences et Technologie des Aliments) | Castaigne, F. | Couture, R. | Makhlouf, J.

AGROVOC Keywords
amonio fenilalanina liasa biosynthese biosynthesis brunissement enzymatique carbon dioxide controlled atmosphere storage dioxyde de carbone enzymic browning green vegetables hortalizas verdes laitue lettuces phenolic compounds phenylalanine ammonia lyase postharvest physiology
Bibliographic information
Sciences des Aliments (France)
Volume 14 Issue 3 ISSN 0240-8813
Pagination
pp. 311-320
Other Subjects
Legume feuille; Compuestos fenolicos; Dioxido de carbono; Physiologie apres recolte; Pardeamiento enzimatico; Lechuga; Compose phenolique; Almacenamiento en atmosf control; Fisiologia postcosecha; Stockage en atmosphere controlee; Biosintesis
Language
French
Note
Resumes (En, Fr)
21 ref.
Type
Summary
1995-08-15
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