Effect of thermal and high pressure processing on stability of betalain extracted from red beet stalks

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dc.contributor.author Ismail, Fathima en
dc.contributor.author Farid, Mohammed en
dc.date.accessioned 2018-10-10T02:36:03Z en
dc.date.issued 2017-11-28 en
dc.identifier.issn 0022-1155 en
dc.identifier.uri http://hdl.handle.net/2292/40379 en
dc.publisher Springer Verlag en
dc.relation.ispartofseries Journal of Food Science and Technology en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title Effect of thermal and high pressure processing on stability of betalain extracted from red beet stalks en
dc.type Journal Article en
dc.identifier.doi 10.1007/s13197-017-2966-0 en
dc.rights.holder Copyright: The author en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 718376 en
pubs.org-id Engineering en
pubs.org-id Chemical and Materials Eng en
pubs.record-created-at-source-date 2017-11-30 en
pubs.online-publication-date 2017-11-28 en


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