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The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties
The aim of this study was to characterize wheat cookies enriched with 0.5% and 1.0% of Hypericum perforatum L. (St. John’s wort, SJW) and determine their pro-health properties in vitro after hydrolysis in simulated gastrointestinal conditions. The results indicated that 1.0 SJW was characterized by...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Foods |
|---|---|
| Prif Awduron: | , , , , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
MDPI
2021
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8232325/ https://ncbi.nlm.nih.gov/pubmed/34203621 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061379 |
| Tagiau: |
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