Influence of Steam Treatment and Drying on Carrots Composition and Concentration of Phenolics, Organic Acids and Carotenoids

Published Online: May 08, 2018

Page range: 103 - 112

Received: Oct 12, 2016

Accepted: Jan 02, 2018

DOI: https://doi.org/10.2478/prolas-2018-0017

Keywords

carrots, steaming, drying, phenolic’s, organic acids

© 2018 Līga Prieciņa et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.