Influence of Steam Treatment and Drying on Carrots Composition and Concentration of Phenolics, Organic Acids and Carotenoids
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08. Mai 2018
Über diesen Artikel
Online veröffentlicht: 08. Mai 2018
Seitenbereich: 103 - 112
Eingereicht: 12. Okt. 2016
Akzeptiert: 02. Jan. 2018
DOI: https://doi.org/10.2478/prolas-2018-0017
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© 2018 Līga Prieciņa et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Prieciņa, Līga
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Kārkliņa, Daina
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia