NIROULA, S.; ADHIKARI, B. Effect of Processing Methods on Bioactive Components and Antioxidant Activity of Beetroot (Beta vulgaris L.). Tribhuvan University Journal of Food Science and Technology, [S. l.], v. 1, n. 1, p. 46–56, 2022. DOI: 10.3126/tujfst.v1i1.49937. Disponível em: https://nepjol.info/index.php/tujfst/article/view/49937. Acesso em: 30 apr. 2024.