Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)
- Ribeiro, A.
- Barros, L.
- Calhelha, R.C.
- Carocho, M.
- Ćirić, A.
- Sokovic, M.
- Dias, M.M.
- Santos-Buelga, C.
- Barreiro, M.F.
- Ferreira, I.C.F.R.
Journal:
Journal of Functional Foods
ISSN: 1756-4646
Year of publication: 2016
Volume: 26
Pages: 268-278
Type: Article