Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions

The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus spp. to have great potential for use in the food industry as functional ingredients and antioxidants source. The aim of this study was to examine the bioactive compound’s composition, antioxidant potential, ph...

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Detalles Bibliográficos
Autores principales: Oracz, Joanna, Prejzner, Monika, Grzelczyk, Joanna, Kowalska, Gabriela, Żyżelewicz, Dorota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005602/
https://www.ncbi.nlm.nih.gov/pubmed/36903546
http://dx.doi.org/10.3390/molecules28052299

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005602/
https://www.ncbi.nlm.nih.gov/pubmed/36903546
http://dx.doi.org/10.3390/molecules28052299

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