Effects of Preparation Method on Acid Diffusion into Red Beets during in Vitro Gastric Digestion in Relation to Buffering Capacity

S. Mutlu, Y. Mennah Govela, F. Marra, G. Bornhorst

Open source

DOI: 10.3303/cet1757322
Published: March
Container: Chemical Engineering Transactions
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3303/cet1757322,
  title = {Effects of Preparation Method on Acid Diffusion into Red Beets during in Vitro Gastric Digestion in Relation to Buffering Capacity},
  author = {S. Mutlu and Y. Mennah Govela and F. Marra and G. Bornhorst},
  year = {2017},
  journal = {Chemical Engineering Transactions},
  doi = {10.3303/cet1757322},
  url = {https://doi.org/10.3303/cet1757322}
}

RIS

TY  - JOUR
TI  - Effects of Preparation Method on Acid Diffusion into Red Beets during in Vitro Gastric Digestion in Relation to Buffering Capacity
AU  - S. Mutlu
AU  - Y. Mennah Govela
AU  - F. Marra
AU  - G. Bornhorst
PY  - 2017
JO  - Chemical Engineering Transactions
DO  - 10.3303/cet1757322
UR  - https://doi.org/10.3303/cet1757322
ER  -

APA

Mutlu, S., Govela, Y. M., Marra, F., & Bornhorst, G. (2017). Effects of Preparation Method on Acid Diffusion into Red Beets during in Vitro Gastric Digestion in Relation to Buffering Capacity. Chemical Engineering Transactions. https://doi.org/10.3303/cet1757322

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doaj · retrieved 2026-09-25T05:42:21.237Z