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

Pubblicato online: 03 ott 2014

Pagine: 7 - 11

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

Parole chiave

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.