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
Language: English
Page range: 11 - 24
Submitted on: Nov 18, 2016
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
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© 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.