Wird geladen...
Quelle

Literatura:
Gong ES
,
Luo S
,
Li T
,
Liu C
,
Zhang G
, Chen J,
Zeng Z
, Liu R. H., Phytochemical profiles and antioxidant activity of processed brown rice products,
Food Chem.
Oct 1;232:67–78,
Song Y
,
Yoo SH
., Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract,
Food Chem.
, 2017, Nov 15;235:181–187,
https://czytajsklad.com/
.