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Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.)

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Bibliographic Details
Main Author:	Dorivaldo da Silva RAUPP
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Subjects:	Agrociencias beet Beta vulgaris phenolic compounds antioxidant activity
Online Access:	Acceder al recurso
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