The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract
J. Mitrović, N. Nikolić, Ivana T. Karabegović, M. Lazić, L. Nikolić, S. Savić, M. Pešić, O. Šimurina, Marija STOJANOVIĆ-KRASIĆ
Food Science and Technology