Effect of partial replacement of wheat flour with three green leaves′ flours in the nutritional and antioxidant properties of sliced bread
The leaves of certain cultivated plants can exhibit a high phenolic compound content, demonstrating significant antioxidant activity. Phenols, organic compounds found in many plants, possess antioxidant properties that can protect body cells from oxidative damage caused by free radicals. In this stu...
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| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2025
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| Acceso en línea: | Enlace permanente (DOI o Handle) Enlace permanente (DOI o Handle) |
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