Light irradiation affects the total antioxidant capacity, total phenolic compounds, phenolic acids, and related enzyme activities of minimally processed spinach ( Spinacia oleracea L.)-Reference-Cited by-同舟云学术

Light irradiation affects the total antioxidant capacity, total phenolic compounds, phenolic acids, and related enzyme activities of minimally processed spinach ( Spinacia oleracea L.)

Published:2020-09 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Zhan Lijuan¹^ORCID,Li Jingyao¹,Huang Wen²,Song Conghui¹,Li Jiayin¹,Pang Lingyun¹,Li Yu¹

Affiliation:

1. College of Food Science and Technology Henan Agricultural University Zhengzhou P.R. China

2. Zhengzhou Vegetable Research Institute Zhengzhou P.R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14825

Reference36 articles.

1. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

3. Low-intensity light cycles improve the quality of lamb's lettuce (Valerianella olitoria [L.] Pollich) during storage at low temperature

4. Visible light as a new tool to maintain fresh-cut lettuce post-harvest quality

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