Grape seed as a functional food ingredient in bread-making
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2012.738650
Reference32 articles.
1. Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef
2. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
3. Major flavan-3-ol composition and antioxidant activity of seeds from different grape cultivars grown in Turkey
4. Multiple Interactions between Polyphenols and a Salivary Proline-Rich Protein Repeat Result in Complexation and Precipitation
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