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Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products
- 1.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. Available: doi: 10.1016/j.foodchem.2020.126562.
Number of the records: 1