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

Data publikacji: 08 maj 2018

Zakres stron: 103 - 112

Otrzymano: 12 paź 2016

Przyjęty: 02 sty 2018

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

Słowa kluczowe

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.