Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products

• Autorzy: Zbikowska A. , Kowalska M. , Rutkowska J. , Kozlowska M. , Onacik-Gur S.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2017
• Tom: 16
• Numer: 1
• Opis fizyczny: p.25-35,fig.,ref.

Twórcy

autor

Zbikowska A.

• Department of Food Technology, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-787 Warsaw, Poland

autor

Kowalska M.

• Department of Chemistry, Kazimierz Pulaski University of Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland

autor

Rutkowska J.

• Department of Instrumental Analysis, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-787 Warsaw, Poland

autor

Kozlowska M.

• Department of Chemistry, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-787 Warsaw, Poland

autor

Onacik-Gur S.

• Department of Food Technology, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-787 Warsaw, Poland

Identyfikatory

DOI

10.17306/J.AFS.2017.0417