Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)
| Image |  |
|---|---|
| Description | |
| Author/s |
author: Isabel C. F. R. Ferreira Andreia Ribeiro Marina Sokovic Ricardo C. Calhelha Márcio Carocho Celestino Santos-Buelga Ana Cirić Maria Filomena Barreiro Lillian Barros |
| Publication date | October 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |