Chlorogenic acid induced colored reactions and their effect...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 01 Vol. 87

Chlorogenic acid induced colored reactions and their effect on carbonyls, phenolic content, and antioxidant capacity in sunflower butter cookies

Liang, Sihui, Were, Lilian M.
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Volume:
87
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.08.069
Date:
January, 2018
File:
PDF, 1.60 MB
english, 2018
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