Effect of grape leaf powder as a functional ingredient on bioactive components, chlorophyll, and mineral contents of regular and gluten-free crackers
Food Science and Technology International
Published online on July 29, 2026
Abstract
Food Science and Technology International, Ahead of Print.
The effects of different incorporation levels (0%–12%) of grape leaf powder (GLP) on the proximate chemical composition, chlorophyll (a, b, and total), antioxidant activity, phenolic content, mineral composition, and technological properties of gluten-...
The effects of different incorporation levels (0%–12%) of grape leaf powder (GLP) on the proximate chemical composition, chlorophyll (a, b, and total), antioxidant activity, phenolic content, mineral composition, and technological properties of gluten-...