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The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies.
Starowicz, Malgorzata; Lelujka, Ewa; Ciska, Ewa; Lamparski, Grzegorz; Sawicki, Tomasz; Wronkowska, Malgorzata.
Afiliação
  • Starowicz M; Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland.
  • Lelujka E; Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland.
  • Ciska E; Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland.
  • Lamparski G; Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland.
  • Sawicki T; Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury, 10-718 Olsztyn, Poland.
  • Wronkowska M; Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland.
Molecules ; 25(23)2020 Nov 29.
Article em En | MEDLINE | ID: mdl-33260430
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Avena / Lamiaceae / Fagopyrum / Antioxidantes / Odorantes Limite: Humans Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Polônia
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Avena / Lamiaceae / Fagopyrum / Antioxidantes / Odorantes Limite: Humans Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Polônia