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

Publié en ligne: 08 mai 2018

Pages: 103 - 112

Reçu: 12 oct. 2016

Accepté: 02 janv. 2018

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

Mots clés

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.