HIGHLIGHTS
- who: Marek Kruczek et al. from the Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ulBalicka, Kraku00f3w, Poland have published the Article: Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace, in the Journal: Antioxidants 2023, 12, 324. of /2023/
- what: This analysis showed that among phenolic acids, chlorogenic acid was the most abundant in apple pomace (22.7 mg/100 g d.m; Table 2). Similarly, influenced by newly formed compounds during baking, i.e., the products of the Maillard in the study presented . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.