Effect of cell wall degrading enzymes on in vitro carotene accessibility in lactic acid fermented carrot beverage

Article

Abstract: Carrot purées with different particle size were prepared from fresh carrots using 2 different food p

Palabras claves:

Carrots, Enzymes, In vitro accessibility, Lactic acid fermentation, β-carotene

Autores:

Díaz V., Hedrén E., Jenny Ruales, Svanberg U.

Fuentes:

scopus