Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds
出版年份 2016 全文链接
标题
Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds
作者
关键词
By-products, Muffins, Phenolic compounds, Tocochromanols, Stability, Microstructure
出版物
PLANT FOODS FOR HUMAN NUTRITION
Volume 71, Issue 2, Pages 165-173
出版商
Springer Nature
发表日期
2016-04-01
DOI
10.1007/s11130-016-0539-4
参考文献
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