Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables-Reference-Cited by-同舟云学术

Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables

Published:2021-09 Issue: Volume:115 Page:1-11
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Vargas-Ramella Márcio,Pateiro Mirian^ORCID,Gavahian Mohsen^ORCID,Franco Daniel^ORCID,Zhang Wangang,Mousavi Khaneghah Amin^ORCID,Guerrero-Sánchez Yolanda,Lorenzo José M.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference67 articles.

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3. Effect of UV-C radiation on quality of minimally processed spinach leaves;Artés-Hernández;Journal of the Science of Food and Agriculture,2009

4. Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples;Avalos Llano;Innovative Food Science & Emerging Technologies,2016

5. Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries;Avalos-Llano;Food Chemistry,2018

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