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Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

Carrots contain a significant content of phenolic compounds, mainly phenolic acids. Technological processing of carrots inflicts wounding stress and induces accumulation of these compounds, especially caffeic acid derivatives, in the periderm tissue. In this study, the effect of minimal processing (...

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Detalles Bibliográficos
Autores principales:	Hellström, Jarkko, Granato, Daniel, Mattila, Pirjo H.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589261/ https://www.ncbi.nlm.nih.gov/pubmed/33096865 http://dx.doi.org/10.3390/foods9101515

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