UV-C Radiation on Fresh Cut Vegetables Quality
Fresh cut vegetables are products with convenience for consumers, but with a short shelf-life and lower levels of bioactive compounds, when compared to unprocessed vegetables. The aim of this study was to evaluate the influence of UV-C radiation on quality, phenolic compounds and antioxidant activit...
| Principais autores: | Resende Nassur, Rita de Cássia Mirela, Vilas Boas, Ana Carolina, Lima, Rafaella Araújo Zambaldi, Lima, Luiz Carlos Oliveira |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2015
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3473 |
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