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Bee pollen as a source of phenolic compounds in potato snacks

Agnieszka Nemś1, Sabina Lachowicz-Wiśniewska2, Ireneusz Tomasz Kapusta3

  • 1Department of Food Storage and Technology, The Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37 Street, 51-630, Wrocław, Poland. agnieszka.nems@upwr.edu.pl.

Scientific Reports
|July 7, 2025
PubMed
Abstract

Keywords:
Antioxidant activityBee products: extrusionPellet snacksPhenolic profileTotal flavonoids

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