Beetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolate

Ranawana, Viren; Moynihan, Emma; Campbell, Fiona; Duthie, Garry; Raikos, Vasileios

Beetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolate

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Beetroot_and_chocolate_in_processed_foods_JFST_revision_3.pdf (417.46 KB)

Date

2018-07

Authors

Citation

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