Effect of processing on antioxidant potential and total...

Ciência e Tecnologia de Alimentos 2011 / 09 Vol. 31; Iss. 3

Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.)

Raupp, Dorivaldo da Silva, Rodrigues, Eliseu, Rockenbach, Ismael Ivan, Carbonar, Aline, Campos, Priscilla Faber de, Borsato, Aurélio Vinicius, Fett, Roseane
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Volume:
31
Journal:
Ciência e Tecnologia de Alimentos
DOI:
10.1590/S0101-20612011000300021
Date:
September, 2011
File:
PDF, 444 KB
2011
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