The content of phenolic compounds and radical scavenging activity varies with carrot origin and root color.
about
Breeding Vegetables with Increased Content in Bioactive Phenolic AcidsLigand Recognition of the Major Birch Pollen Allergen Bet v 1 is Isoform DependentAntioxidant and Antihypertensive Effects of a Chemically Defined Fraction of Syrah Red Wine on Spontaneously Hypertensive RatsFoliar-applied ethephon enhances the content of anthocyanin of black carrot roots (Daucus carota ssp. sativus var. atrorubens Alef.).Diversity, genetic mapping, and signatures of domestication in the carrot (Daucus carota L.) genome, as revealed by Diversity Arrays Technology (DArT) markers.Effect of Hot Water Blanching Time and Drying Temperature on the Thin Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot (Daucus carota L.) Shreds.Systematic Study of the Content of Phytochemicals in Fresh and Fresh-Cut Vegetables.The Protective Effect of Whole Honey and Phenolic Extract on Oxidative DNA Damage in Mice Lymphocytes Using Comet Assay.Efficient CRISPR/Cas9-based genome editing in carrot cells.Comparative analysis of carotenoid content in Momordica cochinchinensis (Cucurbitaceae) collected from Australia, Thailand and Vietnam.Mineral composition, nutritional properties, total phenolics and flavonoids compounds of the atemoya fruit (Annona squamosa L. x Annona cherimola Mill.) and evaluation using multivariate analysis techniques.Variation and correlation of properties in different grades of maple syrup.Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages.Phytochemical and antioxidative potential of orange, red, yellow, rainbow and black coloured tropical carrots ( subsp. Schubl. & Martens)
P2860
Q26782500-8A4B1632-ADEB-41D1-87C5-9A424DA5C8A4Q28547866-E38E16B2-9C40-4245-9730-172454AAAB5EQ33851938-40566EF5-DFE3-47D2-A001-34E89879881AQ36334390-5321F325-141C-45AF-AE4C-80286D84460EQ37568877-B35E4C81-7E70-4B93-A4E3-E45CEE8E850EQ39141048-EA516BB9-D042-430B-A417-593A2F41084FQ41893292-189534FB-748D-4948-AA07-213E6B998225Q47656104-6D3CE84D-2B2C-457A-ADDF-727C52CEF614Q48248507-C89DAA8B-8336-456D-9307-446F4A4A62ADQ50007623-754FAD90-051B-460D-9537-290B65F4958DQ50220400-CA16FD28-74EE-4BA2-B0CB-0030CA09E742Q50735063-9436909D-5AC0-4D45-808C-A70793DC1F8AQ51511248-DA102840-96B4-4FB8-9FA4-3276D2205D2CQ57165919-93B56AD0-BB09-448D-BD7D-914FFE3F4FC8
P2860
The content of phenolic compounds and radical scavenging activity varies with carrot origin and root color.
description
2013 nî lūn-bûn
@nan
2013年の論文
@ja
2013年論文
@yue
2013年論文
@zh-hant
2013年論文
@zh-hk
2013年論文
@zh-mo
2013年論文
@zh-tw
2013年论文
@wuu
2013年论文
@zh
2013年论文
@zh-cn
name
The content of phenolic compou ...... carrot origin and root color.
@en
type
label
The content of phenolic compou ...... carrot origin and root color.
@en
prefLabel
The content of phenolic compou ...... carrot origin and root color.
@en
P2093
P2860
P1476
The content of phenolic compou ...... carrot origin and root color.
@en
P2093
Anna Maksylewicz-Kaul
Dietmar Kammerer
Iwona Kamińska
Maike Kramer
Maria Leja
P2860
P2888
P304
P356
10.1007/S11130-013-0351-3
P577
2013-06-01T00:00:00Z