The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine Cover

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The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

Folia Horticulturae

Volume 29 (2017): Issue 1 (June 2017)

By: Joanna Kapusta-Duch, Renata Bieżanowska-Kopeć, Sylwester Smoleń, Mirosław Pysz, Aneta Kopeć, Ewa Piątkowska, Roksana Rakoczy, Aneta Koronowicz, Łukasz Skoczylas and Teresa Leszczyńska

Open Access

|Jun 2017

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DOI: https://doi.org/10.1515/fhort-2017-0002 | Journal eISSN: 2083-5965 | Journal ISSN: 0867-1761

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Language: English

Page range: 11 - 24

Submitted on: Nov 18, 2016

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Published on: Jun 28, 2017

Published by: Polish Society for Horticultural Sciences (PSHS)

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

antioxidant activity,

biofortification,

phenolic compounds

Related subjects:

Life sciences, other

© 2017 Joanna Kapusta-Duch, Renata Bieżanowska-Kopeć, Sylwester Smoleń, Mirosław Pysz, Aneta Kopeć, Ewa Piątkowska, Roksana Rakoczy, Aneta Koronowicz, Łukasz Skoczylas, Teresa Leszczyńska, published by Polish Society for Horticultural Sciences (PSHS)
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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