Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)-Reference-Cited by-同舟云学术

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Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)

Published:2016-11 Issue: Volume:211 Page:448-454
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gramza-Michałowska Anna,Kobus-Cisowska Joanna,Kmiecik Dominik,Korczak Józef,Helak Barbara,Dziedzic Krzysztof,Górecka Danuta

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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5. Composition and technological properties of the flour and bran from common and tartary buckwheat;Bonafaccia;Food Chemistry,2002

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