Work

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

Year: 2010

Type: article

Source: Comprehensive Reviews in Food Science and Food Safety

DOI: 10.1111/j.1541-4337.2009.00103.x

Authors: Sara A. Arscott, Sherry A. Tanumihardjo

Institution: University of Wisconsin–Madison

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2085769938

FWCI: 4.301

Cites: 202

Cited by: 340

Related to: 10