Niroula S, Adhikari B. Effect of Processing Methods on Bioactive Components and Antioxidant Activity of Beetroot (Beta vulgaris L.). Tribhuvan Univ. J. Food Sci. & Techn. [Internet]. 2022 Dec. 2 [cited 2024 Apr. 30];1(1):46-5. Available from: https://nepjol.info/index.php/tujfst/article/view/49937