Showing Compound - Food Association
| Ontology | |
|---|---|
| Compound ID | FDB001224 |
| Food ID | 245 |
| Compound Name | L-Ascorbic acid |
| Food Name (Common) | Carrot |
| Food Name (Scientific) | Daucus carota ssp. sativus |
| Original data | |
| Compound ID | Zhang, D. and Hamauzu, Y. (2004) Phenolic Compounds and Their Antioxidant Properties in Different Tissues of Carrots (Daucus carota L.). Journal of Food, Agriculture and Environment (JFAE), 2, 95-100 () |
| Food ID | Zhang, D. and Hamauzu, Y. (2004) Phenolic Compounds and Their Antioxidant Properties in Different Tissues of Carrots (Daucus carota L.). Journal of Food, Agriculture and Environment (JFAE), 2, 95-100 () |
| Compound Original Name | Not Available |
| Food Original Name (Common) | Carrot, fresh |
| Food Original Name (Scientific) | Not Available |
| Food part | Not Available |
| Content value | Not Available |
| Min value | Not Available |
| Max value | Not Available |
| Unit | Not Available |
| Unit expression | Not Available |
| Analytical method | Not Available |
| Internal citations | Not Available |
| References | |
| Citation type | ARTICLE |
| Citation | Zhang, D. and Hamauzu, Y. (2004) Phenolic Compounds and Their Antioxidant Properties in Different Tissues of Carrots (Daucus carota L.). Journal of Food, Agriculture and Environment (JFAE), 2, 95-100 |