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The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract
| Title: | The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract | Authors: | Mitrović, Jelena   ; Nikolić, Nada ; Karabegović, Ivana ; Lazić, Miodrag ; Nikolić, Ljubiša ; Savić, Saša ; Pešić, Mirjana ; Šimurina, Olivera ; Stojanović Krasić, Marija |
Issue Date: | 2022 | Publication: | Food Science and Technology (Brazil) | ISSN: | 0101-2061 Food Science and Technology = Ciencia e Tecnologia de Alimentos Search Idenfier |
Publisher: | Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA | Type: | Article | Collation: | vol. 42 str. e62420 | DOI: | 10.1590/fst.62420 | WoS-ID: | 000826093700029 | Scopus-ID: | 2-s2.0-85126807020 | URI: | http://aspace.agrif.bg.ac.rs/handle/123456789/6048 https://enauka.gov.rs/handle/123456789/365422 |
Project: | Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200133 (Univerzitet u Nišu, Tehnološki fakultet, Leskovac) (RS-200133) | M-category: | 22M22 |
