Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products - Concepedia

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Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products

66

Citations

25

References

2012

Year

Wen‐Xian Du, Roberto J. Avena‐Bustillos, Andrew P. Breksa, Tara H. McHugh

Food ChemistryAntioxidant EnhancementPolyphenolicsDifferent Cutting StylesFood QualityPhotoprotectionUv-b LightVegetable ProductionOxidative StressHealth Sciences

References

	Year	Citations

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