Quality attributes of fresh-cut, bagged romaine lettuce exposed to specific electron beam doses
IntroductionThis study evaluated the effects of specific electron beam (eBeam) doses between 1 kGy and 4 kGy on the quality attributes of fresh-cut romaine lettuce that focused on color, texture, moisture retention, and odor during a 14-day storage period at 7°C.Materials and methodsSelected quality...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-03-01
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| Series: | Frontiers in Food Science and Technology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/frfst.2025.1556103/full |
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