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Influence of UV-C treatment on antioxidant capacity, antioxidant enzyme activity and texture of postharvest shiitake (Lentinus edodes) mushrooms during storage

Food ChemistryUv-c TreatmentAntioxidant Enzyme ActivityEnvironmental EngineeringFood PreservationPostharvest ShiitakePost-harvest PhysiologyPolyphenolicsOxidative Stress