The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
- Publikationsart
- Wissenschaftliche Artikel
- Titel
- The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
- Medien
- Food Research International
- Heft
- 1
- Band
- 48
- Autor:innen
- Kavitha Ravichandran, Abdelrahman Ragab Abdelrahman Ahmed, Dietrich Knorr, Iryna Smetanska
- Seiten
- 16-20
- Veröffentlichungsdatum
- 01.08.2012