Black carrot pomace as a source of polyphenols for...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 04 Vol. 77

Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model

Kamiloglu, Senem, Ozkan, Gulay, Isik, Hanife, Horoz, Ozge, Van Camp, John, Capanoglu, Esra
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Volume:
77
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.12.002
Date:
April, 2017
File:
PDF, 408 KB
english, 2017
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