Effect of thermal treatment on antioxidant activity and colour of carrot purées
By: Cristina Damian and Mircea Oroian
Open Access
|Oct 2013Language: English
Page range: 35 - 38
Published on: Oct 20, 2013
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2013 Cristina Damian, Mircea Oroian, published by Ovidius University of Constanta
This work is licensed under the Creative Commons License.