Open AccessAntioxidant capacity and hydrogen peroxide formation by black and orange carrots
Author(s) -
Grzegorz Bartosz,
Sabina Baran,
Michalina Grzesik,
Izabela SadowskaBartosz
Publication year - 2022
Publication title -
agricultural and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.347
H-Index - 35
eISSN - 1795-1895
pISSN - 1459-6067
DOI - 10.23986/afsci.116192
Subject(s) - hydrogen peroxide , chemistry , anthocyanin , abts , food science , antioxidant , orange (colour) , autoxidation , dpph , pigment , peroxide , orange juice , antioxidant capacity , biochemistry , organic chemistry
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