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Von Elbe, J.H. (2003) Betalains. In: Wrolstad, R.E., Acree, T.E., Decker, E.A., Penner, M.H., Reid, D.S., Schwartz, S.J., Shoemaker, C.F., Smith, D. and Sporns, P., Eds., Handbook of Food Analytical Chemistry. Pigments, Colorants, Flavors, Texture, and Bioactive Food Components, John Wiley and Sons, Inc., New York, 123-131.

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