Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots
Shihan Bao, Xinjie Li, Tian Lan, Jiaqi Wang, Yayun Hu, Xiangyu Sun, Tingting Ma
Topics & Concepts
Food scienceChemistrySteamingCarotenoidCaroteneTasteXanthophyllLycopenePhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressEdible Oils Quality and Analysis