The effect of different processing methods on phenolic acid content and antioxidant activity of red beet

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