Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.);efeito do processamento no potencial antioxidante e conteúdo de fenólicos totais de beterraba (Beta vulgaris L.)

Ciencia e Tecnologia de Alimentos

Volumn 31, Issue 3, 2011, Pages 688-693

  Raupp, Dorivaldo da Silva ^a   Rodrigues, Eliseu ^b   Rockenbach, Ismael Ivan ^b   Carbonar, Aline ^a   de Campos, Priscilla Faber ^a   Borsato, Aurélio Vinicius ^c   Fett, Roseane ^b  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

Author keywords

Antioxidant activity; Beet; Beta vulgaris; Phenolic compounds

Indexed keywords

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS;

EID: 80055012877     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612011000300021     Document Type: Article

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