Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products
Authors:
- Wen-Xian DuWDWen-Xian Du
- Roberto J. Avena-BustillosRARoberto J. Avena-Bustillos
- Andrew P. BreksaABAndrew P. Breksa
- Tara H. McHughTMTara H. McHugh
- 1 October 2012
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 134 (4) , 1862-1869
Abstract
No abstract availableKeywords
Funding Information
- Agriculture and Food Research Initiative (2009-65503-05811)
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