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.
Published in: Folia Horticulturae
Publication type: article
Subject areas: Agricultural and Biological Sciences
SJR best quartile: Q2