Optimization of extraction process of antioxidant compounds...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 01 Vol. 117

Optimization of extraction process of antioxidant compounds from yellow onion skin and their use in functional bread production

Piechowiak, Tomasz, Grzelak-Błaszczyk, Katarzyna, Bonikowski, Radosław, Balawejder, Maciej
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Volume:
117
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108614
Date:
January, 2020
File:
PDF, 1.89 MB
english, 2020
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