Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content
Author:
Affiliation:
1. Hellenic Agricultural Organization – Demeter Plant Breeding and Genetic Resources Institute Thermi, Thessaloniki Greece
2. Department of Food Technology Alexander Technological Educational Institute of Thessaloniki Thessaloniki Greece
Funder
Project ‘Research & Technology Development Innovation Projects’
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13020
Reference34 articles.
1. Flavonoids as antioxidants in plants: Location and functional significance
2. Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry (Myrica rubra) Extracts and Their Color Properties and Stability
3. The Impact of Salt Reduction in Bread: A Review
4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
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