Fig. 1 | Scientific Reports

Fig. 1

From: Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes

Fig. 1

Shortcrust pastry cookies enriched with bee products. C – control samples (cookies without the addition of bee products); BB – cookies enriched with bee bread; BP – cookies enriched with bee pollen. The percentages (3%, 5%, 10%) denote the proportion of bee bread or bee pollen incorporated into the cookies.

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