Author:
Kırca Ayşegül,Özkan Mehmet,Cemerogˇlu Bekir
Subject
General Medicine,Food Science,Analytical Chemistry
Reference36 articles.
1. Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots;Alasalvar;Food Chemistry,2005
2. Comparison of volatiles, phenolics, sugars, antioxidant vitamins and sensory quality of different colored carrot varieties;Alasalvar;Journal of Agricultural and Food Chemistry,2001
3. Anonymous. (1951). Methods of vitamin assay (p. 301). New York: Interscience Publishers.
4. Asafi, N. (1995). Studies on degradation of anthocyanins in fruit juices. DPhil dissertation (p. 91). Ankara, Turkey: Ankara University.
5. Natural colors for the food industry – an overview;Askar;Fruit Processing,1993
Cited by
125 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