Response of carrot roots to wounding stress induced by processing: changes in chemical composition and enzyme activity.

dc.contributorMILZA MOREIRA LANA, CNPH; DANIELA VIEIRA CHAVES; FERNANDO LUIZ FINGER, UNIVERSIDADE FEDERAL DE VIÇOSA.
dc.creatorLANA, M. M.
dc.creatorCHAVES, D. V.
dc.creatorFINGER, F. L.
dc.date.accessioned2018-11-27T23:33:51Z
dc.date.accessioned2022-10-12T01:05:05Z
dc.date.available2018-11-27T23:33:51Z
dc.date.available2022-10-12T01:05:05Z
dc.date.created2018-11-27T23:33:51Z
dc.date.issued2011
dc.identifierBrazilian Journal of Food Technology, v. 14, n. 1, p. 31-40, jan./mar. 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/883424
dc.identifier10.4260/BJFT2011140100005
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4068848
dc.languageeng
dc.rightsopenAccess
dc.subjectProduto minimamente processado
dc.subjectCultivar Cenourete
dc.titleResponse of carrot roots to wounding stress induced by processing: changes in chemical composition and enzyme activity.
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución