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Volumn 38, Issue 4, 2001, Pages 343-347

Effect of storage on physico-chemical and nutritional characteristics of carrot-beetroot and carrot-black carrot juices

Author keywords

carotene; Carrot juice; Sensory characteristics; Storage changes; Vitamin C

Indexed keywords


EID: 0035388717     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (19)

References (20)
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  • 2
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    • 0003980035 scopus 로고
    • Effect of process stage and storage on retention of beta-carotene in tomato juice
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  • 8
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    • Preparation and chemical analysis of preserved carrot juice beverages
    • Jan and March
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  • 9
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  • 12
    • 0343271561 scopus 로고
    • Changes in the colour and vitamin C content of black carrot juices concentrate during manufacture and storage
    • Kwasneiwska I, Nadolove I, Lisowka G (1987) Changes in the colour and vitamin C content of black carrot juices concentrate during manufacture and storage. Przemysl Fermentacyjny Owocowowarzywny 31:19-22
    • (1987) Przemysl Fermentacyjny Owocowowarzywny , vol.31 , pp. 19-22
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  • 14
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    • Nagra AS, Khan S (1988) Vitamin A (beta-carotene) losses in Pakistani cooking. J Sci Food Agric 46:249-251
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  • 17
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    • Lactic fermentation of black carrot juice for spiced beverages
    • Sethi V (1990) Lactic fermentation of black carrot juice for spiced beverages. Indian Food Packer 44:7-12
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  • 20
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    • Studies on comparative compositional changes in different preserved products of amla var. 'Banarsi'
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    • Tripathi, U.K.1    Singh, M.B.2    Singh, S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.