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Valorization of Ultraviolet-C (UV-C) Dose Validation in Spices: Changes in Phenolic Contents and Antioxidant Activity During Storage of UV-C-treated Dried Spices Powder

Akram A. Qasem,Mohamed A. Ibraheem,Mshari A. H. Hamami, Yaser I. Al-Shoqairan,Mohamed Saleh Alamri,Salah A. Al Maiman,Amro B. Hassan

ITALIAN JOURNAL OF FOOD SCIENCE（2024）

Cited 0|Views6
Key words
antioxidant capacity,PLS validation,storage,UV-C
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