The influence of mushroom Coriolus versicolor and hazelnuts enrichment on antioxidant activities and bioactive content of dark chocolate
Author:
Funder
Ministry of Education, Science and Technological Development of the Republic of Serbia
Publisher
Centre for Evaluation in Education and Science (CEON/CEES)
Link
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2020/2217-53692001023K.pdf
Reference32 articles.
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3. Bonetti, F., Brombo, G., Zuliani, G. (2017). Nootropics, functional foods, and dietary patterns for prevention of cognitive decline. In Nutrition and functional foods for healthy aging. Ed. R.R. Watson, Academic Press, Cambridge, Massachusetts, pp. 211-232;
4. Cerulli, A., Napolitano, A., Masullo, M., Pizza, C., Piacente, S. (2018). LC-ESI/LTQOrbitrap/MS/MS n analysis reveals diarylheptanoids and flavonol O-glycosides in fresh and roasted hazelnut (Corylus avellana cultivar "Tonda di Giffoni"). Natural Product Communications, 13, 1123-1126;
5. Djekic, I., Vunduk, J., Tomašević, I., Kozarski, M., Petrovic, P., Niksic, M., Pudja, P., Klaus, A. (2017). Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere. Journal of the Science of Food and Agriculture, 97, 3013-3021;
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