Light irradiation affects the total antioxidant capacity, total phenolic compounds, phenolic acids, and related enzyme activities of minimally processed spinach (Spinacia oleraceaL.)
- Resource Type
- Journal
- Source
JOURNAL OF FOOD PROCESSING AND PRESERVATION ; OCT 2020, 44 10, pe14825 11p.- Subject
- Language
- English
- ISSN
- 17454549