Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing - Concepedia

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Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing

68

Citations

29

References

2015

Year

Zora Kotíková, Miloslav Šulc, J. Lachman, V. Pivec, Matyáš Orsák, K. Hamouz

Food ChemistryCarotenoidCarotenoid ProfileRed-fleshed PotatoesThermal ProcessingCrop PhysiologyPost-harvest PhysiologyFood QualityPlant PhysiologyVegetable ProductionCrop QualityHealth Sciences

References

	Year	Citations

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