Changes in Volatile Compounds of Carrots (Daucus carota L.) During Refrigerated and Frozen Storage
Author:
Affiliation:
1. Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Aarslev, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf030212q
Reference39 articles.
1. Food carotenoids and cancer prevention: An overview of current research
2. Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties
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