Oak Acorns as Functional Foods: Antioxidant Potential and Safety Assessment

With the growing interest in natural and health-supporting foods, oak acorns (<i>Quercus robur</i>) are gaining renewed attention for their nutritional and antioxidant potential. This study explored how different processing methods affect bioactive compounds in three acorn-based products: raw acorn...

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書誌詳細

主要な著者:	Vesna Stankov Jovanović, Vladan Djurić, Violeta Mitić, Ana Barjaktarević, Snežana Cupara, Marija Ilić, Jelena Nikolić
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2025-07-01
シリーズ:	Foods
主題:	coffee substitute oak acorn flour oak acorn coffee antioxidant activity PAH content food safety
オンライン･アクセス:	https://www.mdpi.com/2304-8158/14/14/2486
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