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Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate
Oxidation is a significant problem in processed foods affecting their physico-chemical, shelf life and health properties. Natural antioxidants could be viable alternatives to synthetic variants for safely improving antioxidation properties of processed foods. The aim of this study was to assess the...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6033829/ https://ncbi.nlm.nih.gov/pubmed/30042555 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3157-3 |
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