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

MLA

Pędziwiatr, Daria, et al. “Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of α-Amylase and α-Glucosidase Enzyme, Colour and Sensory Attractiveness.” Antioxidants, vol. 13, no. 9, Sept. 2024, p. 1108. EBSCOhost, https://doi.org/10.3390/antiox13091108.

APA

Pędziwiatr, D., Lamadrid, M. C., & Wojdyło, A. (2024). Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of α-Amylase and α-Glucosidase Enzyme, Colour and Sensory Attractiveness. Antioxidants, 13(9), 1108. https://doi.org/10.3390/antiox13091108

Chicago

Pędziwiatr, Daria, Marina Cano Lamadrid, and Aneta Wojdyło. 2024. “Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of α-Amylase and α-Glucosidase Enzyme, Colour and Sensory Attractiveness.” Antioxidants 13 (9): 1108. doi:10.3390/antiox13091108.