Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles...

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Detalles Bibliográficos
Autores principales: Gil, José Vicente, Esteban-Muñoz, Adelaida, Fernández-Espinar, María Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8773021/
https://www.ncbi.nlm.nih.gov/pubmed/35052536
http://dx.doi.org/10.3390/antiox11010033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8773021/
https://www.ncbi.nlm.nih.gov/pubmed/35052536
http://dx.doi.org/10.3390/antiox11010033

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