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Influence of Steam Treatment and Drying on Carrots Composition and Concentration of Phenolics, Organic Acids and Carotenoids Cover

Influence of Steam Treatment and Drying on Carrots Composition and Concentration of Phenolics, Organic Acids and Carotenoids

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
By: Līga Prieciņa and  Daina Kārkliņa  
Open Access
|May 2018

Authors

Līga Prieciņa

liga.priecina@llu.lv

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
DOI: https://doi.org/10.2478/prolas-2018-0017 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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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:
carrots,
steaming,
drying,
phenolic’s,
organic acids
Related subjects:
General interest,
Mathematics,
General mathematics

© 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.

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