Impact of Flower Head Order and Phenolic Content on the Quality of Three Different Artichoke Cultivars for Fresh-Cut Products
The growing consumer interest in healthy and convenient food has led to an increased demand for fresh-cut vegetables, including artichokes, which are known for their bioactive compounds like antioxidants and polyphenols. However, artichokes are highly susceptible to browning, as their high phenol co...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/15/2/322 |
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