Thermal Stability and Antioxidant Activity of Bioactive Compounds in Bread Enriched with Bee Pollen and Bee Bread.

Antioxidants (Basel) · 2023 · PMC10525282 · PMID 37759993

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an increasing trendno p-value reported

These patterns provide evidence for the stability of compounds during the bread-making process, because, if the temperature had a significant effect on the bioactive compounds of BP and BB, it would be most likely to cause the degradation [ 32 ] of the compounds and it would be more difficult to quantify them and see a pattern with an increasing trend.

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