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

Published 2012 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 48, Issue 1, Pages 16-20
Publisher
Elsevier BV
Online
2012-02-18
DOI
10.1016/j.foodres.2012.01.011

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.