Compositional analysis and antioxidant profile of yellow, orange and purple polignano carrots

Italian Journal of Food Science

Volumn 24, Issue 3, 2012, Pages 284-291

  Cefola, M ^a   Pace, B ^a   Renna, M ^a,b   Santamaria, P ^b   Signore, A ^b   Serio, F ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Antioxidant activity; Carotenoids; Coloured carrots; Sweetness; carotene

Indexed keywords

DAUCUS CAROTA;

EID: 84867023926     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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