TOTAL PHENOLIC AND FLAVONOID CONTENT, AND ANTIOXIDANT ACTIVITY OF WHEAT BREAD ENRICHED WITH PUMPKIN, CHESTNUT AND ROSEHIP FLOUR.
| Autor: | Ivanova, Petya1 petia_ivanova_georgieva@abv.bg, Chochkov, Rosen1, Zlateva, Denka2, Stefanova, Dana2 |
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| Zdroj: | Carpathian Journal of Food Science & Technology. 2023, Vol. 15 Issue 2, p33-41. 9p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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