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THE EFFECT OF PRETREATMENT OF SHREDDED CELERIAC USING SOLUTIONS OF ENZYMATIC BROWNING INHIBITORS ON THE QUALITY OF MINIMALLY PROCESSED PRODUCT.
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- Journal of Food Quality, 2007, v. 30, n. 5, p. 594, doi. 10.1111/j.1745-4557.2007.00145.x
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- Article
The effect of pre-treatment and modified atmosphere packaging on contents of phenolic compounds and sensory and microbiological quality of shredded celeriac.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 6, p. 1140, doi. 10.1002/jsfa.6381
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- Article
Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains.
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- Polish Journal of Food & Nutrition Sciences, 2017, v. 67, n. 2, p. 123, doi. 10.1515/pjfns-2016-0012
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- Article
RELATIONSHIP BETWEEN ANTIOXIDANT CAPACITY OF RED BEET JUICE AND CONTENT OF ITS BETALAIN PIGMENTS.
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- Polish Journal of Food & Nutrition Sciences, 2009, v. 59, n. 2, p. 119
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- Article
ASSESSMENT OF COLOUR CHANGES DURING STORAGE OF ELDERBERRY JUICE CONCENTRATE SOLUTIONS USING THE OPTIMIZATION METHOD.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 3, p. 299, doi. 10.17306/J.AFS.2016.3.29
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- Article
Dietary nitrates - to consume or to restrict?
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- Trends in Sport Sciences, 2018, v. 25, n. 1, p. 5, doi. 10.23829/TSS.2018.25.1-1
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- Article
Ergogenic effects of dietary nitrates in female swimmers.
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- Trends in Sport Sciences, 2016, v. 23, n. 1, p. 13
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- Article