Non-Traditional Muesli Mixtures Supplemented by Edible Flowers: Analysis of Nutritional Composition, Phenolic acids, Flavonoids and Anthocyanins
Author:
Funder
Univerzita Tomáše Bati ve Zlíně
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-021-00918-3.pdf
Reference27 articles.
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2. Abdel-Aal EM, Hucl P, Rabalski I (2018) Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat. Food Chem 254:13–19. https://doi.org/10.1016/j.foodchem.2018.01.170
3. Poyraz Engin S, Mert C (2020) The effect of harvesting time on the physicochemical components of aronia berry. Turk J Agric For 44:361–370. https://doi.org/10.3906/tar-1903-130
4. Chareonrungueangchai K, Wongkawinwoot K, Anothaisintawee T, Reutrakul S (2020) Dietary factors and risks of cardiovascular diseases: an umbrella review. Nutrients 12:1088. https://doi.org/10.3390/nu12041088
5. Chandrasekara A, Shahidi F (2011) Determination of antioxidant activity in free and hydrolysed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MS. J Funct Foods 3:144–158. https://doi.org/10.1016/j.jff.2011.03.007
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