Effect of the addition of apple pomace and erythritol on the antioxidant capacity and antidiabetic properties of shortbread cookies

• Autorzy: Raczkowska E. , Wojdylo A. , Nowicka P.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 2
• Opis fizyczny: p.147-161,fig.,ref.

Twórcy

autor

Raczkowska E.

• Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland

autor

Wojdylo A.

• Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland

autor

Nowicka P.

• Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland

Identyfikatory

DOI

10.31883/pjfns/187941