Polyphenol Content and Antioxidant Activity in Homemade and Commercial Soups: A Theoretical and Experimental Approach

<b>Background</b>: Most studies on polyphenols and antioxidant activity focus on raw ingredients, often overlooking the impact of technological processes—a gap that is particularly notable given that many population studies rely on theoretical calculations from nutritional databases. Therefore, it i...

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Главные авторы:	Monika Sejbuk, Iwona Mirończuk-Chodakowska, Małgorzata Kuczyńska, Anna Maria Witkowska
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2025-05-01
Серии:	Antioxidants
Предметы:	polyphenols antioxidant activity processed soups FRAP assay electrochemical analysis theoretical calculation
Online-ссылка:	https://www.mdpi.com/2076-3921/14/5/563
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