Song, K.-Y., O, H., Zhang, Y., & Kim, Y.-S. (2016). Quality characteristics and antioxidant properties of sponge cakes containing black carrot (Daucus carota ssp. sativus var. atrorubens Alef) flour.
Progress in Nutrition,
18(2), 176-183.
https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4878