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Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes

Crossref DOI link: https://doi.org/10.1038/s41598-024-74811-9

Published Online: 2024-10-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Jabłońska, Monika

Karpińska-Tymoszczyk, Mirosława

Surma, Magdalena

Narwojsz, Agnieszka

Reszka, Mateusz

Błaszczak, Wioletta

Sawicki, Tomasz
Funding

Funding for this research was provided by:

Founded by the Minister of Science under the “Regional Initiative of Excellence Program”. (Regional Initiative of Excellence Program)
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Text and Data Mining valid from 2024-10-10

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Article History

Received: 5 August 2024

Accepted: 30 September 2024

First Online: 10 October 2024

Declarations

:

: The authors declare no competing interests.

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