(Q115784057)

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The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots

scientific article published on 31 January 2018

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The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots (English)

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http://api.crossref.org/works/10.1016%2Fj.ifset.2018.01.008

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2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-[[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxymethyl]oxan-2-yl]oxychromen-4-one

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3'-hydroxycinnamic acid

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(2E)-2-hydroxycinnamic acid

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Liga Priecina

1

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reference URL

http://api.crossref.org/works/10.1016%2Fj.ifset.2018.01.008

Daina Karklina

series ordinal

2

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reference URL

http://api.crossref.org/works/10.1016%2Fj.ifset.2018.01.008

Tatjana Kince

series ordinal

3

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reference URL

http://api.crossref.org/works/10.1016%2Fj.ifset.2018.01.008

publication date

31 January 2018

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http://api.crossref.org/works/10.1016%2Fj.ifset.2018.01.008

published in

Innovative Food Science and Emerging Technologies

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http://api.crossref.org/works/10.1016%2Fj.ifset.2018.01.008

volume

49

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reference URL

http://api.crossref.org/works/10.1016%2Fj.ifset.2018.01.008

page(s)

192-201

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reference URL

http://api.crossref.org/works/10.1016%2Fj.ifset.2018.01.008

Identifiers

DOI

10.1016/J.IFSET.2018.01.008

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reference URL

http://api.crossref.org/works/10.1016%2Fj.ifset.2018.01.008

(Q115784057)

The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots

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