Title: The effect of preliminary processing and different method of cooking on iodine content and selected antioxidative properties of carrot (Daucus Carota L.) biofortified with (potassium) iodine
Authors: Kapusta-Duch J., Bieżanowska-Kopeć R., Smoleń S., Pysz M., Kopeć A., Piątkowska E., Rakoczy R., Koronowicz A., Skoczylas Ł., Leszczyńska T.
Journal: Folia Horticulturae
Publication type: article
DOI: 10.1515/fhort-2017-0002