Wird geladen...
Functional analysis of unfermented and fermented citrus peels and physical properties of citrus peel-added doughs for bread making
Several studies have indicated citrus peels (CP) contain specific methoxy flavones, e.g. nobiletin and tangeretin, which have been shown to prevent numerous diseases. However, research reports regarding their application as food additive in healthy baked products is scarce. In our study, both unferm...
Gespeichert in:
| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2013
|
| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252452/ https://ncbi.nlm.nih.gov/pubmed/25477647 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0938-6 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|