Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
about
Effects of nonthermal preservation technologies on antioxidant activity of fruits and vegetables: A review.UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects.UVA, UVB and UVC Light Enhances the Biosynthesis of Phenolic Antioxidants in Fresh-Cut Carrot through a Synergistic Effect with Wounding.Improving the Sun Drying of Apricots (Prunus armeniaca) with Photo-Selective Dryer Cabinet Materials.A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content
P2860
Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
description
2012 nî lūn-bûn
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Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
@en
Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
@nl
type
label
Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
@en
Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
@nl
prefLabel
Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
@en
Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
@nl
P2093
P2860
P356
P1476
Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
@en
P2093
Andrew P Breksa
Donald Olson
Rachelle Woods
Roberto J Avena-Bustillos
Tara H McHugh
Wen-Xian Du
P2860
P304
P356
10.1002/JSFA.5635
P407
P577
2012-03-14T00:00:00Z