TY  - JOUR 
AU  - Gaona Ruiz, María
AU  - Vallejos Calzada, Saúl
AU  - Rodríguez Velasco, Ana
AU  - Trigo López, Miriam
AU  - Carrillo Pérez, Celia
PY  - 2025
SN  - 2772-5022
UR  - https://hdl.handle.net/10259/11217
AB  - Beetroots are vegetables with high antioxidant capacity owing to their content of bioactive compounds such as betalains, polyphenols, and other antioxidants, which serve as quality markers for beetroot products. Conventional methods for determining...
LA  - eng
PB  - Elsevier
KW  - Ready-to-eat cooked beetroot
KW  - Beetroot liquid
KW  - Betalains
KW  - Polyphenols
KW  - Total antioxidant capacity
KW  - Alimentos-Composición
KW  - Food-Composition
KW  - Alimentos-Análisis
KW  - Food-Analysis
TI  - Fast-track analysis of beetroot using the liquid generated during the cooking process
DO  - 10.1016/j.afres.2025.101120
T2  - Applied Food Research
VL  - 5
M2  - 101120
ER  -