Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts.

Sikora, Malgorzata; Zlotek, Urszula; Kordowska-Wiater, Monika; Swieca, Michal

Sikora, Malgorzata; Zlotek, Urszula; Kordowska-Wiater, Monika; Swieca, Michal.

Afiliación

Sikora M; Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Zlotek U; Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Kordowska-Wiater M; Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, 20-704 Lublin, Poland.
Swieca M; Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.

Antioxidants (Basel) ; 10(3)2021 Mar 10.

Article en En | MEDLINE | ID: mdl-33802137

Palabras clave

antioxidant capacity; bioaccessibility; consumer quality; enzymatic browning; herbs; infusion; microbiological purity; phenolic compounds; storage

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2021 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza

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