The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin - Concepedia

Concepedia

Publication | Open Access

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

DOI Full Paper Access

190

Citations

27

References

2013

Year

Michał Świeca, Urszula Gawlik‐Dziki, Dariusz Dziki, Barbara Baraniak, Jarosław Czyż

Food ChemistryNutritionFood FunctionAntioxidant QualityFood Bioactive CompoundOnion SkinProtein DigestibilityFood QualityHealth Sciences

References

	Year	Citations

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