Загрузка...
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...
Сохранить в:
| Опубликовано в: : | J Food Sci Technol |
|---|---|
| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2018
|
| Предметы: | |
| Online-ссылка: | 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 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|