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

Data publikacji: 03 paź 2014

Zakres stron: 7 - 11

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

Słowa kluczowe

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.