Challenges of Modern Technology > 2014 > Vol. 5, no. 3 > 37--43
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journal ISSN : | 2082-2863 |
journal e-ISSN : | 2353-4419 |
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Bibliography
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[1] Strack D., Vogt T., Schliemann W. “Recent advances in betalain research”. Phytochemistry 62 (2003): 247-269.
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[2] Herbach K. M., Stintzing F. C., Carle R., “Betalain stability and degradation – structural and chromatic aspects”. Journal of Food Science 71 (2006): R41-R50.
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[3] Wybraniec S. “Formation of Decarboxylated Betacyanins in Heated Purified Betacyanin Fractions from Red Beet Root (Beta vulgaris L.)”. Journal of Agricultural and Food Chemistry 53 (2005): 3483–3487.