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eNauka >  Results >  Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)
Title: Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)
Authors: Ribeiro, Andreia; Barros, Lillian; Calhelha, Ricardo C.; Carocho, Márcio; Ćirić, Ana  ; Soković, Marina  ; Dias, Madalena M.; Santos-Buelga, Celestino; Barreiro, Maria Filomena; Ferreira, Isabel C.F.R.
Issue Date: 2016
Publication: Journal of Functional Foods
ISSN: 1756-4646 Journal of Functional Foods Search Idenfier
Publisher: Elsevier B.V
Type: Article
Collation: vol. 26 str. 268-278
DOI: 10.1016/j.jff.2016.08.019
WoS-ID: 000386193400024
Scopus-ID: 2-s2.0-84981712658
URI: http://radar.ibiss.bg.ac.rs/handle/123456789/6748
https://enauka.gov.rs/handle/123456789/223423
URL: https://radar.ibiss.bg.ac.rs/handle/123456789/6748
Metadata source: Migracija
M-category: 
21aM21a

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