Author:
Carrillo Celia,Rey Raquel,Hendrickx Marc,del Mar Cavia María,Alonso-Torre Sara
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Reference28 articles.
1. Khan MI (2015) Plant betalains: safety, antioxidant activity, clinical efficacy, and bioavailability. Compr Rev Food Sci Food Saf 00:1–15
2. Song W, Derito CM, Liu MK et al (2010) Cellular antioxidant activity of common vegetables. J Agric Food Chem 58:6621–6629
3. Kugler F, Stintzing FC, Carle R (2007) Evaluation of the antioxidant capacity of betalainic fruits and vegetables. J Appl Bot Food Qual 81:69–76
4. Kujala T, Vienola M, Klika K et al (2002) Betalain and phenolic compositions of four beetroot (Beta vulgaris) cultivars. Eur Food Res Technol 214:505–510
5. Ravichandran K, Ahmed AR, Knorr D, Smetanska I (2012) The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Res Int 48:16–20
Cited by
33 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献