Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot
Crossref DOI link: https://doi.org/10.1007/s10068-016-0011-0
Published Online: 2016-02-29
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Vasconcellos, Julia
Conte-Junior, Carlos
Silva, Davi
Pierucci, Anna Paola
Paschoalin, Vania
Alvares, Thiago Silveira
Text and Data Mining valid from 2016-02-01