Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)

1. Ribeiro, A.
2. Barros, L.
3. Calhelha, R.C.
4. Carocho, M.
5. Ćirić, A.
6. Sokovic, M.
7. Dias, M.M.
8. Santos-Buelga, C.
9. Barreiro, M.F.
10. Ferreira, I.C.F.R.