A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality.

Compr Rev Food Sci Food Saf · 2025 · PMC11646225 · PMID 39674832

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slightly significantno p-value reported

In subsequent work, a higher UV dose with an increased temperature at 20°C resulted in slightly significant color differences (∆ E = 1.5) (Dogu‐Baykut & Gunes, 2019 ).

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