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Updated: Jul 16, 2025

Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties Lactuca sativa L. and Crop Wild Relatives Lactuca spp.
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Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties Lactuca sativa L. and Crop Wild Relatives Lactuca spp.

Published on: June 30, 2020

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紫外线:一种有前途的植物性非固体食品保存技术

Rose Daphnee Tchonkouang1, Alexandre R Lima1, Andreia C Quintino1

  • 1MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.

Foods (Basel, Switzerland)
|September 9, 2023
PubMed
概括

紫外线C (UV-C) 处理对保存营养丰富的水果和蔬菜产品显示出希望. 与传统的热加工相比,这种技术最大限度地减少了营养损失,提高了食品安全和质量.

关键词:
通过UV-C处理.生物活跃的生物活性.果实 果实 果实 果实 果实 果实 果实经过最少的加工加工.营养素 营养素 营养素营养安全 营养安全基于植物的植物性食品.蔬菜 蔬菜 蔬菜 蔬菜

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