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

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Title
Light irradiation affects the total antioxidant capacity, total phenolic compounds, phenolic acids, and related enzyme activities of minimally processed spinach ( Spinacia oleracea L.)
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-07-25
DOI
10.1111/jfpp.14825

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