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Agnieszka Wójtowicz

University of Life Sciences in Lublin

Faculty of Agrobioengineering

Leszczynskiego str. 7

Lublin, 20-069

Poland

  • University of Life Sciences in Lublin

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Scholarly Papers (1)

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Extruded Chokeberry Pomace as Valuable By-Product: Effect of Extrusion-Cooking Conditions on Composition and Biological Potential

Number of pages: 30 Posted: 05 Jul 2024
Teresa Witczak, Agnieszka Wójtowicz, Mariusz Witczak, Agnieszka Wikiera, Marta Liszka-Skoczylas, Sylwester Smoleń, Adam Florkiewicz and Dorota Gałkowska
University of Agriculture in Krakow, University of Life Sciences in Lublin, University of Agriculture in Krakow, Jagiellonian University Medical College, University of Agriculture in Krakow, University of Agriculture in Krakow, University of Agriculture in Krakow and University of Agriculture in Krakow
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Pomace, Extrusion-cooking, Chemical composition, Vitamins, Fatty acids, Phenolic content, Antioxidant potential