Pigments, ascorbic acid, and total polyphenols content and antioxidant capacities of beet (Beta vulgaris) microgreens during growth
Author:
Affiliation:
1. Department of Food Technology, Nagarik College, Tribhuvan University, Nepal
2. Department of Food Technology and Quality Control, Ministry of Agriculture and Livestock Development, Nepal
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1955924
Reference52 articles.
1. The Science behind Microgreens as an Exciting New Food for the 21st Century
2. Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens
3. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens
4. Microgreens of Brassicaceae: Genetic diversity of phytochemical concentrations and antioxidant capacity
5. Micro-scale vegetable production and the rise of microgreens
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