Titlebook: Evaluation of Quality of Fruits and Vegetables; Harold E. Pattee Book 1985 The AVI Publishing Company, Inc. 1985 agriculture.chemistry.env

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Carrot Flavor: Effects of Genotype, Growing Conditions, Storage, and Processing,ke many vegetables, no single compound has been found to account for a distinctively “carrot-like” flavor. However, it has been possible to determine several of the compounds which contribute to carrot flavor and to attribute variation in carrot flavor to certain genetic, environmental, and postharvest factors or treatments.