Código QR (código de barras bidimensional)

Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion

In this study, our research aim was to assess the influence of pumpkin seed flour addition on the antioxidant properties, consumer acceptability, functional properties, and texture of wafers. The in vitro gastrointestinal digestion process was used to assess the effectiveness of fortification in ter...

תיאור מלא

שמור ב:
Principais autores: Monika Karaś, Urszula Szymanowska, Magdalena Borecka, Anna Jakubczyk, Dariusz Kowalczyk
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2024-06-01
סדרה:Applied Sciences
נושאים:
pumpkin seeds
wafers
phenolics
peptides
antioxidant
functional food
גישה מקוונת:https://www.mdpi.com/2076-3417/14/12/5129
תגים: הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

פריטים דומים