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Anna Michalska-Ciechanowska

Prof. Anna Michalska-Ciechanowska

Wrocław University of Environmental and Life Sciences, Departament of Fruit, Veg...

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Research Keywords & Expertise

Bread
Powder Processing
Processing
Maillard reaction
antioxidant activity

Fingerprints

56%
antioxidant capacity
46%
Processing
23%
bioactive compounds
20%
phenolic compounds
20%
anthocyanins
17%
antioxidant properties