Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties-Reference-Cited by-同舟云学术

Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

Published:2001-02-08 Issue:3 Volume:49 Page:1410-1416
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alasalvar Cesarettin¹,Grigor John M.¹,Zhang Donglin¹,Quantick Peter C.¹,Shahidi Fereidoon¹

Affiliation:

1. Food Research Center, University of Lincolnshire and Humberside, Brayford Pool, Lincoln LN6 7TS, United Kingdom, and Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland A1B 3X9, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000595h

Reference46 articles.

1. Carrot flavor. Sugars and free nitrogenous compounds in fresh carrots

2. Effects of ethylene & oxygen on production of a bitter compound by carrot roots

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