The Eff Ect of Thermal Treatment on Antioxidant Capacity and Pigment Contents in Separated Betalain Fractions

Acta Scientiarum Polonorum, Technologia Alimentaria - Poland
doi 10.17306/j.afs.2016.3.25
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Food Science
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Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)


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