The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
- Publication type
- Journal articles (peer-reviewed)
- Title
- The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
- Media
- Food Research International
- Issue
- 1
- Volume
- 48
- Authors
- Kavitha Ravichandran, Abdelrahman Ragab Abdelrahman Ahmed, Dietrich Knorr, Iryna Smetanska
- Pages
- 16-20
- Publication date
- 01.08.2012