Author:
Bao Shihan,Yin Dingze,Zhao Qinyu,Zhou Yuan,Hu Yayun,Sun Xiangyu,Liu Xuebo,Ma Tingting
Subject
Food Science,Analytical Chemistry
Reference46 articles.
1. Black carrot (daucus carota L.), dietary and health promoting perspectives of its polyphenols: A review;Akhtar;Trends in Food Science & Technology,2017
2. Thermosonication: An alternative processing for fruit and vegetable juices;Anaya-Esparza;Trends in Food Science & Technology,2017
3. Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. effect on the differential colorimetry, copigmentation and polyphenolic profiles;Cejudo-Bastante;Food Chemistry,2016
4. de Carvalho, Lucia Maria Jaeger, Gomes, P. B., Godoy, Ronoel Luiz de Oliveira, Pacheco, S., do Monte, Pedro Henrique Fernandes, de Carvalho, José Luiz Viana, Nutti, M. R., Neves, A. C. L., Vieira, Ana Carolina Rodrigues Alves, & Ramos, S. R. R. (2012). Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (cucurbita moschata duch): A preliminary study.Food Research International,47(2), 337-340.https://doi.org/10.1016/j.foodres.2011.07.040.
5. Effects of clarification and pasteurization on the phenolics, antioxidant capacity, color density and polymeric color of black carrot (daucus Carota L.) juice;Dereli;Journal of Food Biochemistry,2015
Cited by
14 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