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dc.contributor.authorLANA, M. M.
dc.contributor.authorCHAVES, D. V.
dc.contributor.authorFINGER, F. L.
dc.date.accessioned2018-11-27T23:33:51Z-
dc.date.available2018-11-27T23:33:51Z-
dc.date.created2011-03-29
dc.date.issued2011
dc.identifier.citationBrazilian Journal of Food Technology, v. 14, n. 1, p. 31-40, jan./mar. 2011.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/883424-
dc.descriptionIn the present work both whole carrot roots and Cenouretes® from the cultivars Esplanada and Sugar Snax 54, were stored for 17 days at 5 ± 1.5 °C under dark or light conditions and evaluated after 2, 5, 8, 11, 14 and 17 days of storage.
dc.language.isoengeng
dc.rightsopenAccesseng
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.typeArtigo de periódico
dc.date.updated2020-02-12T11:11:11Zpt_BR
dc.subject.thesagroCenoura
dc.subject.thesagroProcessamento mínimo
dc.subject.thesagroArmazenamento
dc.subject.thesagroCarotenóide
dc.subject.thesagroDaucus Carota
riaa.ainfo.id883424
riaa.ainfo.lastupdate2020-02-12 -02:00:00
dc.identifier.doi10.4260/BJFT2011140100005
dc.contributor.institutionMILZA MOREIRA LANA, CNPH; DANIELA VIEIRA CHAVES; FERNANDO LUIZ FINGER, UNIVERSIDADE FEDERAL DE VIÇOSA.
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