Vegetables Treated before Drying with Natural Antioxidants plus UV-C Improve Colour and Bioactive Compounds
The quality of minimally processed fruits and vegetables is essential for consumers’ health and effective marketing. This study investigates the effects of UV-C irradiation, applied alone and combined with various natural antioxidants, on the preservation of bioactive compounds and the colour of deh...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
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| Series: | AgriEngineering |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2624-7402/6/4/207 |
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