- Feature Paper
- Article
Study of the Antioxidant Potential of UV-Treated Vegetables
- Svetlana Ivanova and
- Alexander Prosekov
The effect of UV-A irradiation (353 nm, 365 nm, and 400 nm) on the antioxidant properties of fresh vegetables (cucumbers, bell peppers, zucchinis) was investigated. This type of processing was found to increase the total content of phenolic compounds...

