Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
Cart
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Home
Journals
Folia Horticulturae
Volume 29 (2017): Issue 1 (June 2017)
Open Access
The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (
Daucus carota
L.) biofortified with (potassium) iodine
Joanna Kapusta-Duch
Joanna Kapusta-Duch
,
Renata Bieżanowska-Kopeć
Renata Bieżanowska-Kopeć
,
Sylwester Smoleń
Sylwester Smoleń
,
Mirosław Pysz
Mirosław Pysz
,
Aneta Kopeć
Aneta Kopeć
,
Ewa Piątkowska
Ewa Piątkowska
,
Roksana Rakoczy
Roksana Rakoczy
,
Aneta Koronowicz
Aneta Koronowicz
,
Łukasz Skoczylas
Łukasz Skoczylas
and
Teresa Leszczyńska
Teresa Leszczyńska
| Jun 28, 2017
Folia Horticulturae
Volume 29 (2017): Issue 1 (June 2017)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Article Category:
Original Article
Published Online:
Jun 28, 2017
Page range:
11 - 24
Received:
Nov 18, 2016
DOI:
https://doi.org/10.1515/fhort-2017-0002
Keywords
antioxidant activity
,
biofortification
,
carotenoids
,
carrot
,
iodine
,
phenolic compounds
© by Joanna Kapusta-Duch
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.