Positive and negative effects of polyphenol incorporation in baked foods

Published 2019 View Full Article

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Title
Positive and negative effects of polyphenol incorporation in baked foods
Authors
Keywords
Bakery foods, Polyphenols, Quinone, Antioxidant activity, Food-borne toxins, Adduct, Serum glucose
Journal
FOOD CHEMISTRY
Volume 284, Issue -, Pages 90-99
Publisher
Elsevier BV
Online
2019-01-25
DOI
10.1016/j.foodchem.2019.01.096

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