Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol
The study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025-0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total)...
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Format: | Book |
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MDPI AG,
2020-05-01T00:00:00Z.
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A1234.567 |
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