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Activities of key enzymes of carbohydrate oxidation in disks of carrot storage tissue

✍ Scribed by C.P.P. Ricardo; T.ap Rees

Publisher
Elsevier Science
Year
1972
Tongue
English
Weight
358 KB
Volume
11
Category
Article
ISSN
0031-9422

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The inΓ‘uence of boiling and storage on dietary Ðbre and digestible carbohydrates was investigated in eight di †erent carrot cultivars. The content of total dietary Ðbre was in the range 252È291 g kg~1 DW and was generally at the higher end for the early cultivars and at the lower end for the late on