Evolución de compuestos bioactivos y de la calidad de un smoothie funcional de zanahoria durante su vida comercial

  1. Formica Oliveira, A.C
  2. Martínez-Hernández, Ginés Benito
  3. Gómez di Marco, Perla Azucena
  4. Artés Calero, Francisco
  5. Artés Hernández, Francisco de Asís
Liburua:
Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16
  1. Artés Hernández, Francisco (dir. congr.)
  2. Fernández Hernández, Juan Antonio (dir. congr.)
  3. Calatrava Leyva, Javier (coord.)
  4. Alarcón Cabañero, Juan José (dir. congr.)
  5. Cos Terrer, José (dir. congr.)
  6. Aguayo Giménez, Encarnación (dir. congr.)

Argitaletxea: Universidad Politécnica de Cartagena

ISBN: 978-84-16325-29-0

Argitalpen urtea: 2017

Orrialdeak: 20-24

Biltzarra: Workshop on Agri-Food Research for young researchers (5. 2016. Cartagena)

Mota: Biltzar ekarpena

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Laburpena

Carrots occupy the sixth place among the list of most consumed vegetables, although the content of the bioactive compounds phenolic acids is almost the lowest one. The phenolic/antioxidant levels of carrots may be greatly enhanced with a pre-enrichment incubation with different postharvest abiotic stresses. Accord ...

Datuen iturria: Dialnet