Funder
Fundacja na rzecz Nauki Polskiej
Ministerstwo Edukacji i Nauki
Program for Creating STart-ups from Advanced Research and Technology
Reference43 articles.
1. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef;Ahn;Journal of Food Science,2002
2. Antioxidant properties of dairy products fortified with natural additives: A review;Alenisan;Journal of the Association of Arab Universities for Basic and Applied Sciences,2017
3. Quality evaluation and functional properties of reduced sugar jellies formulated from citrus fruits;Ben Rejeb;Journal of Chemistry,2020
4. Polyphenols: From theory to practice;Bertelli;Foods,2021
5. In vitro release kinetics of pine bark extract enriched orange juice and the shelf stability;Celiktas;British Food Journal,2010