The main colouring substance and essential oil components of different carrot varieties
Investigating colouring components it was found that the p carotene being the most important from the point of view of nutrition constitutes about 60-70% of the total colouring material, whereas the ratio of a carotene is 18-34%. Among the varieties having a short growing season the common incide...
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| Format: | Article |
| Language: | English |
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University of Debrecen
1999-05-01
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| Series: | International Journal of Horticultural Science |
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| Online Access: | https://ojs.lib.unideb.hu/IJHS/article/view/21 |