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

Pubblicato online: 08 mag 2018

Pagine: 103 - 112

Ricevuto: 12 ott 2016

Accettato: 02 gen 2018

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

Parole chiave

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.