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Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships

Sandra Montes-Lora1, Francisco J Rodríguez-Pulido1, María Jesús Cejudo-Bastante2

  • 1Food Colour & Quality Lab., Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012, Sevilla, Spain.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|July 7, 2018
PubMed

Keywords:
Beta vulgaris L.BetalainsColourDifferential tristimulus colorimetryRipening

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