The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL hav...

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Detalles Bibliográficos
Autores principales: Starowicz, Małgorzata, Lelujka, Ewa, Ciska, Ewa, Lamparski, Grzegorz, Sawicki, Tomasz, Wronkowska, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7729772/
https://www.ncbi.nlm.nih.gov/pubmed/33260430
http://dx.doi.org/10.3390/molecules25235626

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7729772/
https://www.ncbi.nlm.nih.gov/pubmed/33260430
http://dx.doi.org/10.3390/molecules25235626

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