Relationship between color and betalain content in different thermally treated beetroot products

  1. Prieto-Santiago, V.
  2. Cavia, M.M.
  3. Alonso-Torre, S.R.
  4. Carrillo, C.
Revista:
Journal of Food Science and Technology

ISSN: 0975-8402 0022-1155

Ano de publicación: 2020

Volume: 57

Número: 9

Páxinas: 3305-3313

Tipo: Artigo

DOI: 10.1007/S13197-020-04363-Z GOOGLE SCHOLAR lock_openAcceso aberto editor