Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of α-Amylase and α-Glucosidase Enzyme, Colour and Sensory Attractiveness

1. Pędziwiatr, D.
2. Lamadrid, M.C.
3. Wojdyło, A.

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DOI: 10.3390/ANTIOX13091108 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus