Cookies Fortified with Lonicera japonica Thunb. Extracts: Impact on Phenolic Acid Content, Antioxidant Activity and Physical Properties

HIGHLIGHTS: Cookies with a 4% level of LJ extracts possessed the highest chlorogenic acid content. The addition of higher levels of LJ extracts significantly increased higher antioxidant activity of cookies. Cookies with a 1% level of LJ extracts had the highest sensory score. ABSTRACTS: Lonicera ja...

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Detalles Bibliográficos
Autores principales: Cao, Weiwei, Chen, Junliang, Li, Linlin, Ren, Guangyue, Duan, Xu, Zhou, Qian, Zhang, Mengli, Gao, Danping, Zhang, Shanshan, Liu, Xu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370129/
https://www.ncbi.nlm.nih.gov/pubmed/35956983
http://dx.doi.org/10.3390/molecules27155033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370129/
https://www.ncbi.nlm.nih.gov/pubmed/35956983
http://dx.doi.org/10.3390/molecules27155033

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