Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

Published 2019 View Full Article

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Title
Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits
Authors
Keywords
Freeze-dried Japanese quince, Cookies, Antioxidative properties, Volatile compounds, Lipid oxidation products
Journal
FOOD CHEMISTRY
Volume 286, Issue -, Pages 376-387
Publisher
Elsevier BV
Online
2019-02-14
DOI
10.1016/j.foodchem.2019.02.029

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