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The Dynamics of Changes in Nutritionally Significant Ingredients of Carrot Juice after the Pasteurization Cover

The Dynamics of Changes in Nutritionally Significant Ingredients of Carrot Juice after the Pasteurization

Acta Horticulturae et Regiotecturae
Volume 19 (2016): Issue s1 (December 2016)
By: Andrea Mendelová,  Ľubomír Mendel,  Martina Fikselová and  Alena Andrejiová  
Open Access
|Feb 2017

Authors

Andrea Mendelová

andrea.mendelova@uniag.sk

Ľubomír Mendel

Martina Fikselová

Alena Andrejiová

DOI: https://doi.org/10.1515/ahr-2016-0015 | Journal eISSN: 1338-5259 | Journal ISSN: 1335-2563
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Language: English
Page range: 8 - 12
Published on: Feb 7, 2017
Published by: Slovak University of Agriculture in Nitra
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
carrot,
juice,
carotenoids,
polyphenols
Related subjects:
Industrial chemistry,
Green and sustainable technology

© 2017 Andrea Mendelová, Ľubomír Mendel, Martina Fikselová, Alena Andrejiová, published by Slovak University of Agriculture in Nitra
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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