Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra')
The demand for organic food is rising since consumers want food from reliable, highest quality sources originating from the environment, undisturbed by cultivation and processing. It is necessary to determine to what extent there is a scientific basis for the claims that organic food is of high qual...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2021-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2021/2217-53692102131P.pdf |