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Red beet is a rich source of phenolic acids and has high antioxidant capacity. Effect of and different processing methods (microwave, vacuum, boiling, roasting and germination) on phenolic acid (HPLC) content and antioxidant activity of red beet were studied. The measured antioxidant activity included free radical scavenging activities against DPPH and ABTS. Among the phenolic acids from red beet...
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