Ozone effect on fresh-cut lettuce, spinach and parsley
Scientists at Ankara University (Turkey) have compared the efficacy of three washing treatments on microbial inactivation, especially against Escherichia coli and Listeria innocua, and have evaluated their effects on some chemical characteristics, such as chlorophyll, ascorbic acid and total phenolic contents and antioxidant activity, of fresh-cut lettuce, spinach and parsley.
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