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Celem niniejszej pracy było określenie aktywności przeciwutleniającej flawonów tarczycy bajkalskiej (iScutellaria baicalensis Georgi) i procyjanidyn głogu (Crataegus oxycantha) oraz ich stopnia degradacji podczas wypieku ciasta kruchego w temp. 205-225°C przez 20 min. Porównano efekt przeciwutleniający flawonów tarczycy bajkalskiej, dodanej do składu recepturowego ciasta kruchego w postaci świeżo...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.