Role of quercetin in the physicochemical properties, antioxidant and antiglycation activities of bread

Author:

Lin Jing,Zhou Weibiao

Funder

Agency for Science, Technology and Research (A∗STAR)

Singapore-New Zealand Foods for Health Grant Call and Jiangsu Province under the Scientific Research Platform scheme

National University of Singapore

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference33 articles.

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2. Effect of thermal processing on the flavonols rutin and quercetin;Buchner;Rapid Communications in Mass Spectrometry,2006

3. Recent development of plant products with anti-glycation activity: A review;Chinchansure;RSC Advances,2015

4. Review of the flavonoids quercetin, hesperetin, and naringenin. Dietary sources, bioactivities, bioavailability, and epidemiology;Erlund;Nutrition Research,2004

5. Effect of dietary fibre on dough rheology and bread quality;Gómez;European Food Research and Technology,2003

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