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biomedich-809	doi.org	https://doi.org/10.14421/biomedich.2025.142.1021-1028
biomedich-809	doi.org	https://doi.org/10.1016/b978-0-12-8158517.00009-7
biomedich-809	doi.org	https://doi.org/10.1016/j.jff.2015.02.024
biomedich-809	doi.org	https://doi.org/10.3390/ijms242316977
biomedich-809	doi.org	https://doi.org/10.1016/j.nfs.2015.07.001
biomedich-809	doi.org	https://doi.org/10.1038/s41598-019-43944-7
biomedich-809	doi.org	https://doi.org/10.1007/s00217-015-2532-9
biomedich-809	doi.org	https://doi.org/10.1186/s42825-023-00131-9
biomedich-809	doi.org	https://doi.org/10.1016/j.nfs.2015.07.001
biomedich-809	doi.org	https://doi.org/10.1038/s41598-019-43944-7
biomedich-809	doi.org	https://doi.org/10.1007/s00217-015-2532-9
biomedich-809	doi.org	https://doi.org/10.1186/s42825-023-00131-9
biomedich-809	doi.org	https://doi.org/10.3390/antiox9020169
biomedich-809	doi.org	https://doi.org/10.3390/antiox9020169
biomedich-809	doi.org	https://doi.org/10.3390/molecules23040744
biomedich-809	doi.org	https://doi.org/10.1016/j.foodres.2023.113046
biomedich-809	doi.org	https://doi.org/10.3390/foods9081106
biomedich-809	doi.org	https://doi.org/10.1016/j.tifs.2019.04.011
biomedich-809	doi.org	https://doi.org/10.14456/sjstpsu.2020.109
biomedich-809	doi.org	https://doi.org/10.1111/ijfs.15962
biomedich-809	doi.org	https://doi.org/10.1016/b978-0-12-8168424.00006-x
biomedich-809	doi.org	https://doi.org/10.1016/j.foodchem.2021.129317
biomedich-809	doi.org	https://doi.org/10.3390/antiox9020169
biomedich-809	doi.org	https://doi.org/10.3390/antiox9020169
biomedich-809	doi.org	https://doi.org/10.3390/molecules23040744
biomedich-809	doi.org	https://doi.org/10.3390/foods9081106
biomedich-809	doi.org	https://doi.org/10.14456/sjst-psu.2020.109
biomedich-809	doi.org	https://doi.org/10.14456/sjst-psu.2020.109
biomedich-809	doi.org	https://doi.org/10.1111/ijfs.15962
biomedich-809	doi.org	https://doi.org/10.1016/j.foodchem.2021.129317