Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties

The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and characterize three types of marmalade based on red beetr...

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Detalles Bibliográficos
Autores principales: Nistor, Oana Viorela, Șeremet (Ceclu), Liliana, Mocanu, Gabriel Dănuț, Barbu, Vasilica, Andronoiu, Doina Georgeta, Stănciuc, Nicoleta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7663248/
https://www.ncbi.nlm.nih.gov/pubmed/33147832
http://dx.doi.org/10.3390/molecules25215090

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7663248/
https://www.ncbi.nlm.nih.gov/pubmed/33147832
http://dx.doi.org/10.3390/molecules25215090

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