Ranawana, VirenMoynihan, EmmaCampbell, FionaDuthie, GarryRaikos, Vasileios2019-04-122019-04-122018-07Ranawana, 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/s13197-018-3157-30022-1155ORCID: /0000-0001-9022-0637/work/90173642ORCID: /0000-0003-3582-6040/work/90173724http://hdl.handle.net/2164/12165The authors are grateful to the Rural and Environment Science and Analytical Services (RESAS) Division of the Scottish government for funding the study. None of the authors declare any conflicts of interest.9427476engBeetrootchocolateoxidationantioxidantsoxidative stabilitygastrointestinal digestionprocessed foodsR Medicine (General)R1Journal article10.1007/s13197-018-3157-3557