Quantitative Studies and Sensory Analyses on the Influence of Cultivar, Spatial Tissue Distribution, and Industrial Processing on the Bitter Off-Taste of Carrots (Daucus carota L.) and Carrot Products-Reference-Cited by-同舟云学术

Quantitative Studies and Sensory Analyses on the Influence of Cultivar, Spatial Tissue Distribution, and Industrial Processing on the Bitter Off-Taste of Carrots (Daucus carota L.) and Carrot Products

Published:2004-06-05 Issue:14 Volume:52 Page:4508-4514
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Czepa Andreas¹,Hofmann Thomas¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany, and Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0496393

Reference12 articles.

1. 3-O-Hydroxyethyl-D-glucose and Some of its Derivatives1

2. Untersuchungen zur Bildung von 3-Methyl-6-methoxy-8-hydroxy-3,4-dihydroisocumarin bei der Möhrenlagerung

3. Abnormal metabolites produced by Daucus carota roots stored under conditions of stress

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