Fortification using grape extract polyphenols – a review on functional food regulations
Author:
Affiliation:
1. Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15001
Reference61 articles.
1. A brief review on emerging trends in global polyphenol research
2. Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products
3. Micronutrient fortification of wheat flour: Recent development and strategies
4. Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit
5. Polyphenol composition and antioxidant properties of vegetable leaf‐fortified bread
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