Red beetroot: Health benefits, production techniques, and quality maintaining for food industry-Reference-Cited by-同舟云学术

Red beetroot: Health benefits, production techniques, and quality maintaining for food industry

Published:2021-08 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Akan Selen¹^ORCID,Tuna Gunes Nurdan¹^ORCID,Erkan Mustafa²^ORCID

Affiliation:

1. Faculty of Agriculture Department of Horticulture Ankara University Ankara Turkey

2. Faculty of Agriculture Department of Horticulture Akdeniz University Antalya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15781

Reference167 articles.

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2. Akan S. Horzum Ö. &Tuna Güneş N.(2019 October 02–06). “Red Beetroot” as a functional food source.5thInternational Eurasian Congress on Natural Nutrition Healthy Life & Sport Ankara‐Turkey 1515–1528 (In Turkish).https://www.researchgate.net/publication/337533180_Fonksiyonel_Gida_Kaynagi_'Kirmizi_Pancar'

3. Indicaxanthin from Cactus Pear Fruit Exerts Anti-Inflammatory Effects in Carrageenin-Induced Rat Pleurisy

4. Performance Enhancing Diets and the PRISE Protocol to Optimize Athletic Performance

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