Litcius/Paper detail

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

Shima Babaei-Rad, Hasan Mumivand, Saeed Mollaei, Ali Khadivi

2025Food Chemistry20 citationsDOI

Topics & Concepts

PostharvestPhenolsCapparis spinosaChemistryAnthocyaninAntioxidantFood sciencePolyphenolFermentationFlavonoidAntioxidant capacityBotanyHorticultureBiologyOrganic chemistrySeed and Plant BiochemistryPhytochemicals and Antioxidant ActivitiesPhytochemistry and Biological Activities
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 | Litcius