Influence of Steam Treatment and Drying on Carrots Composition and Concentration of Phenolics, Organic Acids and Carotenoids
By: Līga Prieciņa and Daina Kārkliņa
Authors
Līga Prieciņa
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Daina Kārkliņa
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Language: English
Page range: 103 - 112
Submitted on: Oct 12, 2016
Accepted on: Jan 2, 2018
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
Related subjects:
© 2018 Līga Prieciņa, Daina Kārkliņa, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.