Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal

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Title
Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal
Authors
Keywords
Apple pomace, Oat, Extrusion, Antioxidants, Cereal, Polyphenols
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 228-236
Publisher
Elsevier BV
Online
2015-07-30
DOI
10.1016/j.lwt.2015.07.073

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