Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products

BEDRNÍČEK, J., JIROTKOVA, D., KADLEC, J., LAKNEROVÁ, I., VRCHOTOVÁ, Naděžda, TŘÍSKA, Jan, SAMKOVÁ, E., SMETANA, P. Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products. Food Chemistry. 2020, 319(JUL 2020), 126562. ISSN 0308-8146. E-ISSN 1873-7072. Dostupné z: doi: 10.1016/j.foodchem.2020.126562.