2026-04-18T13:07:18Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/106222025-06-27T11:04:49Zcom_10259.4_2520com_10259_5086com_10259_2604com_10259_4313col_10259_9393col_10259_6735col_10259_5684

00925njm 22002777a 4500 dc Gaona Ruiz, María author Vallejos Calzada, Saúl author Rodríguez Velasco, Ana author Trigo López, Miriam author Carrillo Pérez, Celia author 2025-06-24 The dataset contains all raw data of the work "Fast-Track Analysis of Beetroot Using the Liquid Generated During the Cooking Process" María Gaona, Vallejos, S., Rodríguez Velasco, A., Trigo López, M., & Carrillo, C. (2025). Dataset of the work "UBU-Polymers Research Group 02062025" [Data set]. Universidad de Burgos. https://doi.org/10.71486/G1YH-KD89 https://hdl.handle.net/10259/10622 10.71486/g1yh-kd89 Ready-to-eat cooked beetroot Beetroot liquid Betalains Polyphenols Total antioxidant capacity Dataset of the work "UBU-Polymers Research Group 02062025"