Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties
M.S. Blanco Canalis, María V. Baroni, Alberto E. León, Pablo D. Ribotta
Topics & Concepts
PolyphenolFood scienceAntioxidantChemistrySucrosePulp (tooth)Digestion (alchemy)Dietary fiberBiochemistryChromatographyMedicinePathologyPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyFood composition and properties