The effect of selenium application on root yield and nutritional quality of fresh and pasteurized beetroot (Beta vulgaris L. ssp. vulgaris var. conditiva Alef. Helm.) juice
The effect of selenization on the root yield and quality (polyphenols, selenium, total soluble solids, sugars, acids) in fresh and pasteurized beetroot juice by using its five varieties (Betina; Červená kulatá; Karkulka; Pablo F1; Renova) was tested. The selenium (50 mg Se/L) was applied by foliar s...
שמור ב:
| Principais autores: | , , |
|---|---|
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Elsevier
2025-06-01
|
| סדרה: | Journal of Agriculture and Food Research |
| נושאים: | |
| גישה מקוונת: | http://www.sciencedirect.com/science/article/pii/S2666154325003400 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|