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daucus blanchei/fekondasyon

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Carrot (Daucus carota L.) is a widely consumed root vegetable, whose growth and safety might be threatened by growing-medium arsenic (As) contamination. By this work, we evaluated the effects of humic acids from Leonardite and NPK mineral fertilisation on As mobility and availability to carrot

Application of freeze-thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers.

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The aims of this study were to determine the viability of using freeze-thaw infusion (FI) technology to produce a range of root vegetables using enzyme treatments with improved texture characteristics for elderly consumers with swallowing difficulties. We applied enzyme impregnation as a technology
BACKGROUND The aim of the study was to investigate the effects of variety, soil type and fertilisation, and the interactions between these factors, on yield and quality traits of carrots. RESULTS Optimum fertilisation levels for yield and quality of grade one roots were found to be between 80 and
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