Beetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolate
Publication date
07/2018Metadata
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Ranawana , V , Moynihan , E , Campbell , F , Duthie , G & Raikos , V 2018 , ' Beetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolate ' , Journal of Food Science and Technology , vol. 55 , no. 7 , pp. 2401-2409 . https://doi.org/10.1007/s13197-018-3157-3
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This is a post-peer-review, pre-copyedit version of an article published in Journal of Food Science and Technology. The final authenticated version is available online at: https://doi.org/10.1007/s13197-018-3157-3