Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phe...

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Detalles Bibliográficos
Autores principales: Starowicz, Małgorzata, Arpaci, Saruhan, Topolska, Joanna, Wronkowska, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070670/
https://www.ncbi.nlm.nih.gov/pubmed/33919764
http://dx.doi.org/10.3390/molecules26082267

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070670/
https://www.ncbi.nlm.nih.gov/pubmed/33919764
http://dx.doi.org/10.3390/molecules26082267

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