This, H <br/><br/>
Color evolution of aqueous solutions obtained by thermal processing of carrot (Daucus carota L.) roots: influence of light.  [electronic resource] 

 -  Journal of food science  May 2008 
 - E176-82 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2008.00724.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Color<br/>Colorimetry<br/>Daucus carota--chemistry<br/>Food Handling--methods<br/>Hexuronic Acids--analysis<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Light<br/>Pectins--analysis<br/>Plant Roots--chemistry<br/>Solutions<br/>Water