Showing Publication (TALCOTT 1999)

Talcott S.T., Howard L.R. (1999) Chemical and sensory quality of processed carrot puree as influenced by stress-induced phenolic compounds. Journal of Agricultural and Food Chemistry 47:1362-1366 PubMed (10563981)

Abbreviation: TALCOTT 1999

Pubmed ID: 10563981

Created on 2015-04-13 at 05:45PM EDT

Updated on 2015-04-13 at 09:50AM EDT