Evaluation and correlation of sensory attributes and chemical compositions of emerging fresh produce: Microgreens

@inproceedings{Xiao2015EvaluationAC,
  title={Evaluation and correlation of sensory attributes and chemical compositions of emerging fresh produce: Microgreens},
  author={Zhenlei Xiao and Gene E. Lester and Eun-hee Park and Robert A. Saftner and Yaguang Luo and Qingeng Wang},
  year={2015}
}
  • Zhenlei Xiao, Gene E. Lester, +3 authors Qingeng Wang
  • Published 2015
  • Chemistry
  • Abstract Microgreens are an emerging food product with scarce information pertaining to their sensory and nutritional properties. In this study, six species of microgreens, including Dijon mustard (Brassica juncea L. Czern.), opal basil (Ocimum basilicum L.), bull’s blood beet (Beta vulgaris L.), red amaranth (Amaranthus tricolor L.), peppercress (Lepidium bonariense L.) and China rose radish (Raphanus sativus L.), were evaluated for their sensory attributes and chemical compositions. Results… CONTINUE READING

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