The effect of temperature on phenolic content in wounded...

Food Chemistry 2017 / 01 Vol. 215

The effect of temperature on phenolic content in wounded carrots

Han, Cong, Li, Jing, Jin, Peng, Li, Xiaoan, Wang, Lei, Zheng, Yonghua
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Volume:
215
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.07.172
Date:
January, 2017
File:
PDF, 978 KB
english, 2017
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