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Effect of Tea Tree Essential Oil on the Quality, Antioxidant Activity, and Microbiological Safety of Lightly Processed Lily (<i>Lilium brownii</i> var. <i>viridulum</i>) during Storage

The Lanzhou lily is a regionally distinctive vegetable; the emergence of lightly processed lilies has addressed the inconvenience of consuming fresh lilies. However, the cleaning and impurity removal during the processing of lightly processed lily may strip off its original protective barrier and af...

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Principais autores: Yuge Guan, Sainan Lu, Yan Sun, Rentao Zhang, Xinghua Lu, Linjiang Pang, Lei Wang
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-07-01
Serier:Foods
Fag:
lily
tea tree essential oils
antioxidant activity
nutrient
reactive oxygen species
Online adgang:https://www.mdpi.com/2304-8158/13/13/2106
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