Subject
Biochemistry,Food Science
Reference43 articles.
1. Antioxidants - benefits, sources, mechanisms of action;Al-Mamary,2021
2. Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks;Article;Journal of Food Science and Technology,2015
3. The effect of beetroot (Beta vulgaris L.) leaves powder on nutritional , textural , sensorial and antioxidant properties of cookies;Asadi;Journal of Culinary Science & Technology,2021
4. Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars;Barakat;Journal of Functional Foods,2014
5. Freeze-drying of plant-based foods;Bhatta;Foods,2020
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献