Evaluation of quantitative and qualitative characteristics of selected celery (Apium graveolens var. Dulce) varieties in the context of juices production
Author:
Publisher
HACCP Consulting
Subject
Food Science
Link
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/883/pdf
Cited by 7 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
1. Biofortification and Valorization of Celery byproducts Using Selenium and PGPB under Reduced Nitrogen Regimes;Foods;2024-05-07
2. Comprehensive Quality and Bioactive Constituent Analysis of Celery Juice Made from Different Cultivars;Foods;2022-09-06
3. Apium graveolens reduced phytofabricated gold nanoparticles and their impacts on the glucose utilization pattern of the isolated rat hemidiaphragm;Heliyon;2022-01
4. Changes in the volatile profiles, organic acid contents, and sugar compositions of durian pulps during long‐term frozen storage;Journal of Food Processing and Preservation;2021-02-02
5. Development of thick celery-based paste recipe;IOP Conference Series: Earth and Environmental Science;2020-01-01
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