Black carrot polyphenols: effect of processing, storage and digestion—an overview
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s11101-017-9539-8/fulltext.html
Reference80 articles.
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3. Arscott SA, Tanumihardjo SA (2010) Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food. Compr Rev Food Sci Food Saf 9:223–239
4. Bolca S, Van de Wiele T, Possemiers S (2013) Gut metabotypes govern health effects of dietary polyphenols. Curr Opin Biotechnol 24:220–225
5. Carvalho D, Dominguez A, Neto DO et al (2014) Combination of sowing date with deficit irrigation for improving the profitability of carrot in a tropical environment (Brazil). Sci Hortic 179:112–121
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