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Effect of thermal treatment on antioxidant activity and colour of carrot purées Cover

Effect of thermal treatment on antioxidant activity and colour of carrot purées

Ovidius University Annals of Chemistry
Volume 24 (2013): Issue 1 (June 2013)
By: Cristina Damian and  Mircea Oroian  
Open Access
|Oct 2013

References

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DOI: https://doi.org/10.2478/auoc-2013-0007 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: 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
Keywords:
antioxidant activity,
carrot,
total phenols,
colour
Related subjects:
Chemistry,
Chemistry, other

© 2013 Cristina Damian, Mircea Oroian, published by Ovidius University of Constanta
This work is licensed under the Creative Commons License.

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