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Alonzo-Macías M, Cardador-Martínez A, Besombes C, Allaf K, Tejada-Ortigoza V, Soria-Mejía MC, Vázquez-García R, Téllez-Pérez C. Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.). Molecules. 2020; 25(18):4132. https://doi.org/10.3390/molecules25184132

Alonzo-Macías, Maritza, Anaberta Cardador-Martínez, Colette Besombes, Karim Allaf, Viridiana Tejada-Ortigoza, Marla C. Soria-Mejía, Rosa Vázquez-García, and Carmen Téllez-Pérez. 2020. "Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.)" Molecules 25, no. 18: 4132. https://doi.org/10.3390/molecules25184132

Alonzo-Macías, M., Cardador-Martínez, A., Besombes, C., Allaf, K., Tejada-Ortigoza, V., Soria-Mejía, M. C., Vázquez-García, R., & Téllez-Pérez, C. (2020). Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.). Molecules, 25(18), 4132. https://doi.org/10.3390/molecules25184132