Antioxidant and Antiglycation Activity of Selected Dietary Polyphenols in a Cookie Model
Author:
Affiliation:
1. School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong
2. Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf4045827
Reference23 articles.
1. Dietary Polyphenols and Their Biological Significance
2. Impacts of selected dietary polyphenols on caramelization in model systems
3. Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing
4. The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread
5. Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
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