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Updated: Jan 16, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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创新和健康的饼干富含蓝叶粉

Francesco Antonio Santuccione1,2, Marina Soazo1,3, Emilce Llopart1,3

  • 1Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, Rosario S2002LRK, Argentina.

Molecules (Basel, Switzerland)
|September 27, 2025
PubMed
概括

蓝叶粉 (BBLP) 用纤维和抗氧化剂增强饼干. 通过2.5%的BBLP实现了最佳接受度,展示了可持续的食品创新.

关键词:
农业副产品农业副产品抗氧化剂 抗氧化剂是一种抗氧化剂.面包制品 面包制品 面包制品饮食纤维的食物纤维.功能性食品是一种功能性食品.

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