Publication | Open Access

Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot (Daucus carota var.) slices

Food ChemistryCarotenoidHealth SciencesBotanySustainable AgricultureAgricultural Economicsβ-Carotene DegradationFood PreservationAmeliorative EffectsPost-harvest PhysiologyPublic HealthFood QualityPlant PhysiologyVegetable ProductionCrop QualityRelative Humidity