The influence of cooking on the antioxidant properties and polyphenol content in buckwheat, barley and millet groats and the transfer of the compounds to the water
The research subject was the influence of the cooking process on the polyphenol content and antioxidant properties of groats (buckwheat groats, barley groats, millet groats) and on the colour parameters of the products. After groats cooking, also the water was tested for the polyphenol content and a...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2019-10-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1171 |