Fast-track analysis of beetroot using the liquid generated during the cooking processOpen Data is available at under the name “UBU-Polymers Research Group 02062025″.
Beetroots are vegetables with high antioxidant capacity owing to their content of bioactive compounds such as betalains, polyphenols, and other antioxidants, which serve as quality markers for beetroot products. Conventional methods for determining these compounds rely on time-consuming solid-liquid...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004251 |
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