Open AccessTHE USE OF HAZELNUT SEED SKINS FOR THE FORTIFICATION OF FOOD WITH POLYPHENOLS AND TO INCREASE FOOD SAFETY
Author(s) -
Joanna Horoszewicz,
Marcin Kruk,
Katarzyna Król,
Danuta Jaworska,
Ewelina Hallmann,
Monika Trząskowska
Publication year - 2022
Publication title -
żywność
Language(s) - English
Resource type - Journals
eISSN - 2451-0777
pISSN - 2451-0769
DOI - 10.15193/zntj/2022/130/411
Subject(s) - polyphenol , food science , gallic acid , flavonols , chemistry , food industry , antioxidant , biochemistry