The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products

Article

Abstract: The aim of this study was to determine the impact of three different technological processes and in

Palabras claves:

ACE inhibitions, Betalain precursors, betalains, food processing, in vitro digestion, Red beetroot

Autores:

Bączek N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Sawicki T., Wiczkowski W., Zieliński H.

Fuentes:

scopus