Effect of UV-C radiation on quality of minimally processed spinach leaves

Journal of the Science of Food and Agriculture

Volumn 89, Issue 3, 2009, Pages 414-421

  Artés Hernández, Francisco ^a   Escalona, Víctor Hugo ^a   Robles, Pedro Antonio ^a   Martínez Hernández, Ginés Benito ^a   Artés, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Antioxidant capacity; Chlorophylls; Fresh cut; Leafy vegetables; Microbial counts; Phenolic compounds; Quality attributes; Spinacia oleracea L

Indexed keywords

SPINACIA OLERACEA;

EID: 59949083837     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3460     Document Type: Article

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