articleJournal of Food Science and TechnologyMar 17, 2011BRONZE OA

Chemical composition, functional properties and processing of carrot—a review

KDKrishan Datt SharmaSKSwati Karki NSN. S. Thakur SASurekha Attri

Dr. Yashwant Singh Parmar University of Horticulture and Forestry

Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

695

total citations

FWCI: 3.80
Percentile: 100%
References: 124

Citations per year

Authors

4

KD
Krishan Datt SharmaCorresponding
Dr. Yashwant Singh Parmar University of Horticulture and Forestry
SK
Swati Karki
Dr. Yashwant Singh Parmar University of Horticulture and Forestry
NS
N. S. Thakur
Dr. Yashwant Singh Parmar University of Horticulture and Forestry
SA
Surekha Attri
Dr. Yashwant Singh Parmar University of Horticulture and Forestry

Topics & keywords

Topics

Keywords

Pomace
Food science
Carotenoid
Chemistry
Carrot juice
Composition (language)
Health benefits
Functional food

UN Sustainable Development Goals

Zero hunger

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