| 标题 |
Postharvest UV-B and UV-C treatments combined with fermentation enhance the quality characteristics of Capparis spinosa L. fruit, improving total phenols, flavonoids, anthocyanins, phenolic acids, and antioxidant activity |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Shima Babaei-Rad; Hasan Mumivand; Saeed Mollaei; Ali Khadivi 出版日期:2025-04-10 |
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(2025-6-4)