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Publikationsart
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Zeitschriftenbeiträge (peer-reviewed)
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Titel
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Impact of processing of red beet on betalain content and antioxidant activity
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Medien
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Food Research International
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Heft
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2
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Band
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50
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Autoren
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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
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Seiten
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670-675
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Veröffentlichungsdatum
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01.03.2013
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Zitation
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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