Tarragon Phenolic Extract as a Functional Ingredient for Pizza Dough: Comparative Performance with Ascorbic Acid (E300)

AuthID
 P-00K-R29
10
Author(s)
Ribeiro, A
·
Document Type
Article
Year published
2016
Published
in JOURNAL OF FUNCTIONAL FOODS, ISSN: 1756-4646
Volume: 26, Pages: 268-278 (11)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84981712658
Wos: WOS:000386193400024
Source Identifiers
ISSN: 1756-4646
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