Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace

• 主要な著者: Marek Kruczek (著者), Dorota Gumul (著者), Anna Korus (著者), Krzysztof Buksa (著者), Rafał Ziobro (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2023-01-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of...