Effects of cooking methods on sensory quality and nutrient content of carrot

doi:10.13995/j.cnki.11-1802/ts.023526

BAO Shihan, LI Shiwen, HE Yuying, LI Jiaqi, WANG Jiaqi, LAN Tian, SUN Xiangyu, MA Tingting

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 149-156.

PDF(10290 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 149-156. DOI: 10.13995/j.cnki.11-1802/ts.023526

Effects of cooking methods on sensory quality and nutrient content of carrot

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 149-156 https://doi.org/10.13995/j.cnki.11-1802/ts.023526

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(10290 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2020-02-05	2020-04-25
Issue Date
2020-05-20

Please choose a citation manager

Content to export