Quality of carrots as affected by pre- and postharvest factors and processing-Reference-Cited by-同舟云学术

Quality of carrots as affected by pre- and postharvest factors and processing

Author:

Seljåsen Randi¹,Kristensen Hanne L²,Lauridsen Charlotte³,Wyss Gabriela S⁴,Kretzschmar Ursula⁴,Birlouez-Aragone Inès⁵,Kahl Johannes⁶

Affiliation:

1. Bioforsk Norwegian Institute for Agricultural and Environmental Research; Reddalsveien 215, NO-4886 Grimstad Norway

2. Department of Food Science; Aarhus University; Kirstinebjergvej 10 DK-5792 Aarslev Denmark

3. Department of Animal Science; Aarhus University; Blichers Alle 20, PO Box 50 DK-8830 Tjele Denmark

4. Research Institute of Organic Agriculture; Unit of Food Quality and Safety; Ackerstrasse, Postfach CH-5070 Frick Switzerland

5. Spectralys Innovation; BIOCITECH; 102 avenue Gaston Roussel 93230 ROMAINVILLE France

6. Department of Organic Agriculture; University of Kassel; Nordbahnhofstraße 1a D-37213 Witzenhausen Germany

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference143 articles.

1. Bitter flavor in carrots. II. Progress report on field and storage experiments;Atkin,1956

3. Genetic and environmental influences on carrot flavor;Simon;J Am Soc Hort Sci,1980

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