2026-04-18T14:55:17Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/106222025-06-27T11:04:49Zcom_10259.4_2520com_10259_5086com_10259_2604com_10259_4313col_10259_9393col_10259_6735col_10259_5684
Gaona Ruiz, María
Vallejos Calzada, Saúl
Rodríguez Velasco, Ana
Trigo López, Miriam
Carrillo Pérez, Celia
2025-06-26T10:50:11Z
2025-06-26T10:50:11Z
2025-06-24
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
The dataset contains all raw data of the work "Fast-Track Analysis of Beetroot Using the Liquid Generated During the Cooking Process"
eng
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Atribución 4.0 Internacional
Ready-to-eat cooked beetroot
Beetroot liquid
Betalains
Polyphenols
Total antioxidant capacity
Dataset of the work "UBU-Polymers Research Group 02062025"
dataset