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Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product
This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the seed of eight different grape varieties. We also attempt to create a functional loaf enriched with grape seed meal. To achieve this goal, 3, 6, and 9% of the grape seed meal were add...
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| Wydane w: | Chem Zvesti |
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| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Versita
2021
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8236308/ https://ncbi.nlm.nih.gov/pubmed/34219900 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11696-021-01754-0 |
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