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

Publicado en línea: 08 may 2018

Páginas: 103 - 112

Recibido: 12 oct 2016

Aceptado: 02 ene 2018

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

Palabras clave

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.