Effect of thermal treatment on antioxidant activity and colour of carrot purées
By: Cristina Damian and Mircea Oroian
Open Access
|Oct 2013DOI: https://doi.org/10.2478/auoc-2013-0007 | Journal eISSN: 2286-038X (formerly 1223-7221) | Journal ISSN: 1583-2430 (formerly 1223-7221)
Language: English
Page range: 35 - 38
Published on: Oct 20, 2013
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Keywords:
Related subjects:
© 2013 Cristina Damian, Mircea Oroian, published by Ovidius University of Constanta
This work is licensed under the Creative Commons License.