Publication | Closed Access

Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

Food ChemistryVegetable ProductionAgricultural ChemistryCarotenoidEngineeringFood AnalysisBiotechnologyBiochemical EngineeringAgricultural Economicsβ-Carotene BioaccessibilityCarrot PureePost-harvest PhysiologyFood QualitySeed ProcessingPlant PhysiologyChromatographyHealth Sciences