The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies - Publication - Bridge of Knowledge

The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

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Authors (6)

Małgorzata Starowicz
Ewa Lelujka
Ewa Ciska
Grzegorz Lamparski
Tomasz Sawicki
Małgorzata WRONKOWSKA Dr hab. inż.

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Category:: Magazine publication
Type:: Magazine publication
Published in:: MOLECULES no. 25, edition 23,
ISSN: 1420-3049
ISSN:: 1420-3049
Publication year:: 2020
DOI:: Digital Object Identifier (open in new tab) 10.3390/molecules25235626
Verified by:: No verification

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