Impact of processing of red beet on betalain content and antioxidant activity

Publikationsart
Zeitschriftenbeiträge (peer-reviewed)
Titel
Impact of processing of red beet on betalain content and antioxidant activity
Medien
Food Research International
Heft
2
Band
50
Autoren
Kavitha Ravichandran, Nay Min Min Thaw Saw, Adel Mohdaly, Anja Kastell, Heidi Riedel, Dr. rer. nat. Zhenzhen Cai, Prof. Dr. Dietrich Knorr, Prof. Dr. Iryna Smetanska
Seiten
670-675
Veröffentlichungsdatum
01.03.2013
Zitation
Ravichandran, Kavitha; Saw, Nay Min Min Thaw; Mohdaly, Adel; Kastell , Anja; Riedel , Heidi; Cai, Zhenzhen; Knorr, Dietrich; Smetanska, Iryna (2013): Impact of processing of red beet on betalain content and antioxidant activity. Food Research International 50 (2), S. 670-675. DOI: 10.1016/j.foodres.2011.07.002