View of EFFECT OF PROCESSING ON VITAMIN C CONTENT, TOTAL PHENOLS AND ANTIOXIDATIVE ACTIVITY OF ORGANICALLY GROWN RED BEETROOT (BETA VULGARIS SSP. RUBRA) | Food and Feed Research

← EFFECT OF PROCESSING ON VITAMIN C CONTENT, TOTAL PHENOLS AND ANTIOXIDATIVE ACTIVITY OF ORGANICALLY GROWN RED BEETROOT (BETA VULGARIS SSP. RUBRA)