Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour

Petya Ivanova; et al.
Други: Denka Zlateva (*); Dana Stefanova (*); Денка Златева (*); Дана Стефанова (*)

Детайли

Източник: Carpathian Journal of Food Science and Technology
Издателство: Technical Univ. of Cluj Napoca Press Publ. House
Местоиздаване: Cluj-Napoca
Година на издаване: 2023
Страници: pp. 33-41
Том: 15
Ключови думи: пшеничен хляб, брашно от тиква, брашно от кестени, брашно от шипки

ISBN: ISSN-L 2066-6845 (print) ; 2344-5459 (online)
Пор.№: 2
Забележка: Авт.: Petya Ivanova, Rosen Chochkov, Denka Yordanova Zlateva, Dana Asenova Stefanova https://doi.org/10.34302/crpjfst/2023.15.2.4 ; https://www.webofscience.com/wos/woscc/full-record/WOS:001082874700004 ; https://www.scopus.com/record/display.uri?eid=2-s2.0-85177235707&origin=resultslist
Website: http://chimie-biologie.ubm.ro/carpathian_journal/Papers_15(2)/CJFST15(2)4.pdf

Действия

MLA (7th edition) Chicago / Turabian (16th edition) Harvard

Ivanova, Petya, et al. Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour, Technical Univ. of Cluj Napoca Press Publ. House, 2023, pp. 33-41, ISSN-L 2066-6845 (print) ; 2344-5459 (online).

Ivanova, Petya, et al. . Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour. Cluj-Napoca: Technical Univ. of Cluj Napoca Press Publ. House, 2023, pp. 33-41, ISSN-L 2066-6845 (print) ; 2344-5459 (online).

Ivanova, Petya, et al. (2023) Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour, Cluj-Napoca: Technical Univ. of Cluj Napoca Press Publ. House, pp. 33-41, ISSN-L 2066-6845 (print) ; 2344-5459 (online)

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Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour

Детайли

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Действия