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
DOI: 10.1016/j.foodres.2011.07.002
Heft: 2
Band: 50
Autoren: Kavitha Ravichandran, Nay Min Min Thaw Saw, Adel Mohdaly, Anja Kastell, Heidi Riedel, Zhenzhen Cai, Dietrich Knorr, 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), 670-675. DOI: 10.1016/j.foodres.2011.07.002