Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota)-Reference-Cited by-同舟云学术

Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota)

Published:2012-06 Issue:3 Volume:132 Page:1161-1170
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Singh Davinder P.,Beloy Joel,McInerney Jennifer K.,Day Li

Funder

Victoria Government Department of Primary Industry

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference62 articles.

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5. Why boron?;Bolanos;Plant Physiology and Biochemistry,2004

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