Effect of Apple and Rosehip Pomaces on Colour, Total Phenolics and Antioxidant Activity of Corn Extruded Snacks

Publié en ligne: 03 oct. 2014

Pages: 7 - 11

DOI: https://doi.org/10.2478/pjct-2014-0042

Mots clés

apple pomace, rosehip pomace, extrusion, polyphenols, antioxidant activity

© by Wioletta Drożdż

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.