Antioxidant capacity of fresh-cut carrots (Daucus carota L.) increases as wounding intensity increases
B.B. Surjadinata and L. Cisneros-Zevallos
Book of Abstracts, 2004 IFT (Institute of Food Technologists) Annual Meeting and Food Expo, 13-16 July 2004, Las Vegas, Nevada, USA. 321 pages.
2004