Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs
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DOI: 10.3390/molecules26082267
Abstract: The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used… read more here.
Keywords: spices herbs; antioxidant activity; oat; oat buckwheat ... See more keywords