The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae

The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae

Bakery products are one of the most widely consumed in the world, but they have very low nutritional value and a short shelf life. Unconventional flour can be used to address these issues. They contain vitamins, minerals, and polyphenols that can significantly increase the nutritional value of the f...

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書誌詳細
主要な著者:	Sadovoy, V. V., Садовой, В. В.
フォーマット:	Статья
言語:	English
出版事項:	2024
主題:	Dogwood seed flour Yeast fermentation activity Flaxseed flour Grape seed flour Green buckwheat flour Phenolic compounds
オンライン･アクセス:	https://dspace.ncfu.ru/handle/123456789/27578
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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