Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products
Jan Bedrníček, Dana Jirotková, J. Kadlec, Ivana Laknerová, Naděžda Vrchotová, Jan Třı́ska, Eva Samková, Pavel Smetana
Topics & Concepts
BioavailabilityFood scienceChemistryThermal stabilityBiologyOrganic chemistryBioinformaticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytochemicals and Antioxidant Activities