Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage.

Front Microbiol · 2023 · PMC10028195 · PMID 36960284

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a decreasing trendno p-value reported

The effect of FCCP on hardness is shown in Figure 7B , the hardness of fresh-cut lettuce showed a decreasing trend during storage, and compared with the initial value, the hardness of the control group decreased by 37.38% after 7 days of storage.

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