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    5 research outputs found

    Factors important for the shelf-life of minimally processed lettuce

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    Department of Food Science, University of Copenhagen
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    Copenhagen University Research Information System

    Influence of packaging and storage time on aroma compounds of minimally processed lettuce

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    Copenhagen University Research Information System

    Influence of packaging and storage time on aroma compounds of minimally processed lettuce

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    Deutche Forschungsanstalt für Lebensmittelchemie
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    Copenhagen University Research Information System

    Volatile compounds of modified atmosphere packaged cut iceberg lettuce:effect of extremely low O<sub>2</sub>, season, cultivar and storage time

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    'Elsevier BV'
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    Copenhagen University Research Information System

    The effect of cutting direction on aroma compounds and respiration rate of fresh-cut iceberg lettuce (<em>Lactuca sativa</em> L.)

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    'Elsevier BV'
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    Copenhagen University Research Information System
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