Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products

✍ Scribed by Wen-Xian Du; Roberto J. Avena-Bustillos; Andrew P. Breksa III; Tara H. McHugh

• Book ID: 113626964
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 561 KB
• Volume: 134
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.03.097