Content of selected antioxidative compounds in raw carrot and in frozen product prepared for consumption

• Autorzy: Gebczynski P.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

carrot; freezing; raw material; antioxidative activity; vitamin C; carotenoid; beta-carotene; polyphenol; frozen product; sensory quality; frozen storage; storage temperature

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2006
• Tom: 09
• Numer: 3
• Opis fizyczny: http://www.ejpau.media.pl/volume9/issue3/art-03.html

Twórcy

autor

Gebczynski P.

• Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland