Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract
The effect of incorporation of different contents of chokeberry polyphenols extract (CPE) into cookie recipe on the oxidative stability of the lipid fraction of cookies was determined in the study. Margarine and butter cookies with different contents of CPE were prepared. Contents of primary (Peroxi...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-06-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0027/pjfns-2015-0027.xml?format=INT |