Temperature and storage time increase provitamin A carotenoid concentrations and bioaccessibility in post-harvest carrots.
Hammaz F, Charles F, Kopec RE, Halimi C, Fgaier S, Aarrouf J, Urban L, Borel P.
Food Chem. 2021 Feb 15;338:128004. doi: 10.1016/j.foodchem.2020.128004.
The little science question
