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Can optimum yield and quality of vegetables be reconciled with low residual soil mineral nitrogen at harvest?
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- Journal Article
- A1
- open access
Black carrot polyphenols : effect of processing, storage and digestion : an overview
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Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake : an in vitro digestion study with a standardized static model
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Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades
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Impact of a decontamination step with peroxyacetic acid on the shelf-life, sensory quality and nutrient content of grated carrots packed under equilibrium modified atmosphere and stored at 7 degrees C