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Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains
Mikołajczyk-Bator, Katarzyna, Czapski, JanuszVolume:
67
Language:
english
Journal:
Polish Journal of Food and Nutrition Sciences
DOI:
10.1515/pjfns-2016-0012
Date:
January, 2017
File:
PDF, 427 KB
english, 2017