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Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying
This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. For both varieties, the total betalain contents varied from 13....
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7694670/ https://ncbi.nlm.nih.gov/pubmed/33171975 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111611 |
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