The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine
Kapusta-Duch, Joanna, Bieżanowska-Kopeć, Renata, Smoleń, Sylwester, Pysz, Mirosław, Kopeć, Aneta, Piątkowska, Ewa, Rakoczy, Roksana, Koronowicz, Aneta, Skoczylas, Łukasz, Leszczyńska, Teresa
Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Broccoli
Kapusta-Duch, Joanna, Leszczyńska, Teresa, Borczak, Barbara, Florkiewicz, Adam, Ambroszczyk, Anna