Narwojsz, A.; Sawicki, T.; Piłat, B.; Tańska, M.
Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root. Appl. Sci. 2025, 15, 254.
https://doi.org/10.3390/app15010254
AMA Style
Narwojsz A, Sawicki T, Piłat B, Tańska M.
Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root. Applied Sciences. 2025; 15(1):254.
https://doi.org/10.3390/app15010254
Chicago/Turabian Style
Narwojsz, Agnieszka, Tomasz Sawicki, Beata Piłat, and Małgorzata Tańska.
2025. "Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root" Applied Sciences 15, no. 1: 254.
https://doi.org/10.3390/app15010254
APA Style
Narwojsz, A., Sawicki, T., Piłat, B., & Tańska, M.
(2025). Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root. Applied Sciences, 15(1), 254.
https://doi.org/10.3390/app15010254