Changes in Phenolics during Cooking Extrusion: A Review
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials...
| الحاوية / القاعدة: | Foods |
|---|---|
| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
MDPI AG
2021-09-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2304-8158/10/9/2100 |