Raikos, VasileiosMcDonagh, AngelaRanawana, VirenDuthie, Garry2017-03-102017-03-102016-12-01Raikos, V, McDonagh, A, Ranawana, V & Duthie, G 2016, 'Processed beetroot ( Beta vulgaris L.) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributes', Food Science and Human Wellness, vol. 5, no. 4, pp. 191–198. https://doi.org/10.1016/j.fshw.2016.10.002ORCID: /0000-0003-3582-6040/work/90173690http://hdl.handle.net/2164/8313Acknowledgements Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Food Land & People).81492578engmayonnaisebeetrootoxidative stabilitytexturesensory analysisR MedicineRJournal article10.1016/j.fshw.2016.10.00254