Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots (Daucus carota L.)

Title data

Schmiedeskamp, Amy ; Schreiner, Monika ; Baldermann, Susanne:
Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots (Daucus carota L.).
In: Journal of Agricultural and Food Chemistry. Vol. 70 (2022) Issue 5 . - pp. 1629-1639.
ISSN 0021-8561
DOI: https://doi.org/10.1021/acs.jafc.1c05718