RT dataset
T1 Dataset of the work "UBU-Polymers Research Group 02062025"
A1 Gaona Ruiz, María
A1 Vallejos Calzada, Saúl
A1 Rodríguez Velasco, Ana
A1 Trigo López, Miriam
A1 Carrillo Pérez, Celia
K1 Ready-to-eat cooked beetroot
K1 Beetroot liquid
K1 Betalains
K1 Polyphenols
K1 Total antioxidant capacity
K1 Química orgánica
K1 Chemistry, Organic
K1 Alimentos
K1 Food
AB The dataset contains all raw data of the work "Fast-Track Analysis of Beetroot Using the Liquid Generated During the Cooking Process"
PB Universidad de Burgos
YR 2025
FD 2025-06-24
LK https://hdl.handle.net/10259/10622
UL https://hdl.handle.net/10259/10622
LA eng
NO 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
NO We gratefully acknowledge the financial support provided by all funders. The financial support provided by Fondo Europeo de Desarrollo Regional-European Regional Development Fund (FEDER, ERDF) and Regional Government of Castilla y León -Consejería de Educación, Junta de Castilla y León- (BU025P23) is gratefully acknowledged. This work was supported by the Regional Government of Castilla y León (Junta de Castilla y León) and by the Ministry of Science and Innovation MICIN and the European Union NextGenerationEU PRTR. Author Saul Vallejos received grant BG22/00086 funded by Spanish Ministerio de Universidades. We also acknowledge the financial support provided by MCIN/AEI/ 10.13039/501100011033 and by “ERDF A way of making Europe” (grant PID2023-147301OB-I00).
DS Repositorio Institucional de la Universidad de Burgos
RD 17-abr-2026