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Publikationsart
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Zeitschriftenbeiträge (peer-reviewed)
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Titel
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The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
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Medien
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Food Research International
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Heft
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1
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Band
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48
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Autoren
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Dr. rer. nat. Kavitha Ravichandran,
Abdelrahman Ragab Abdelrahman Ahmed,
Prof. Dr. Dietrich Knorr,
Prof. Dr. Iryna Smetanska
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Seiten
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16-20
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Veröffentlichungsdatum
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01.08.2012
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Zitation
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Ravichandran, Kavitha; Ahmed, Abdelrahman Ragab Abdelrahman; Knorr, Dietrich; Smetanska, Iryna (2012): The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Research International 48 (1), S. 16-20. DOI: 10.1016/j.foodres.2012.01.011