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Postharvest UV-B and UV-C treatments combined with fermentation enhance the quality characteristics of Capparis spinosa L. fruit, improving total phenols, flavonoids, anthocyanins, phenolic acids, and antioxidant activity

Shima Babaei-Rad; Hasan Mumivand; Saeed Mollaei; Ali Khadivi
Food Chemistry · Vol. 483 · pp. 144306 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-08-01
Publication Year2025
Volume483
Pages144306
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.144306
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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