Study of the Antioxidant Potential of UV-Treated Vegetables
The effect of UV-A irradiation (353 nm, 365 nm, and 400 nm) on the antioxidant properties of fresh vegetables (cucumbers, bell peppers, zucchinis) was investigated. This type of processing was found to increase the total content of phenolic compounds and flavonoids in vegetables. With a UV irradiati...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Nutraceuticals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1661-3821/2/4/22 |