Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food

Comprehensive Reviews in Food Science and Food Safety

Volumn 9, Issue 2, 2010, Pages 223-239

  Arscott, Sara A ^a   Tanumihardjo, Sherry A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FRUIT AND VEGETABLES; FUNCTIONAL FOODS; HEALTHY DIET; HIPPOCRATES; LIFE EXPECTANCIES; LYCOPENES; OPTIMAL HEALTH; PHYTOCHEMICALS; POTENT ANTIOXIDANTS; PROVITAMIN A; RECURRENT SELECTION; VITAMIN A;

HEALTH; OPTIMIZATION; PHILOSOPHICAL ASPECTS; VEGETABLES;

NUTRITION;

DAUCUS CAROTA;

EID: 77949355207     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2009.00103.x     Document Type: Article

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