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

✍ Scribed by Kavitha Ravichandran; Abdelrahman R. Ahmed; Dietrich Knorr; Iryna Smetanska

Book ID: 116489450
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 540 KB
Volume: 48
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2012.01.011

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