Author:
Leja Maria,Kamińska Iwona,Kramer Maike,Maksylewicz-Kaul Anna,Kammerer Dietmar,Carle Reinhold,Baranski Rafal
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Reference33 articles.
1. Rubatzky VE, Quiros CF, Simon PW (1999) Carrots and related vegetable Umbelliferae. CABI Pub, New York; Wallingford, Oxon, UK
2. Baranski R, Allender C, Klimek-Chodacka M (2012) Towards better tasting and more nutritious carrots: carotenoid and sugar content variation in carrot genetic resources. Food Res Int 47:182–187
3. Sun T, Simon PW, Tanumihardjo SA (2009) Antioxidant phytochemicals and antioxidant capacity of biofortified carrots (Daucus carota L.) of various colors. J Agric Food Chem 57:4142–4147
4. Arscott SA, Tanumihardjo SA (2010) Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food. Comp Rev Food Sci Food Safety 9:223–239
5. Simon PW, Wolff XY, Peterson CE, Kammerlohr DS, Rubatzky VE, Strandberg JO, Bassett MJ, White JM (1989) High carotene mass carrot population. HortScience 24:174–175, ISSN: 0018-5345
Cited by
142 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献