THE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC PROPERTIES OF VARIOUS BAKERY PRODUCTS
Open Access
- 1 January 2017
- journal article
- Published by Association of Food Technology, Turkey in GIDA / The Journal of Food
- Vol. 42 (6), 834-843
- https://doi.org/10.15237/gida.GD17033