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  1. 1
    The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

    The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (po... by Kapusta-Duch Joanna, Bieżanowska-Kopeć Renata, Smoleń Sylwester, Pysz Mirosław, Kopeć Aneta, Piątkowska Ewa, Rakoczy Roksana, Koronowicz Aneta, Skoczylas Łukasz, Leszczyńska Teresa

    Published 2017-06-01
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  2. 2
    The quality of carrot (Daucus carota L.) cultivated in the field depending on iodine and selenium fertilization

    The quality of carrot (Daucus carota L.) cultivated in the field depending on iodine and selenium fertilization by Smoleń Sylwester, Skoczylas Łukasz, Ledwożyw-Smoleń Iwona, Rakoczy Roksana, Liszka-Skoczylas Marta, Kopeć Aneta, Piątkowska Ewa, Bieżanowska-Kopeć Renata, Koronowicz Aneta, Kapusta-Duch Joanna, Sady Włodzimierz

    Published 2016-12-01
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