Publication | Closed Access
Effect of UV-C treatments on phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during refrigerated storage
88
Citations
40
References
2012
Year
Food ChemistryPhenolic CompoundsEnvironmental EngineeringSatsuma MandarinFood PreservationPost-harvest PhysiologyUv-c TreatmentsPolyphenolics
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