Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity-Reference-Cited by-同舟云学术

Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity

Published:2019-06-06 Issue:11 Volume:54 Page:3051-3057
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Padalino Lucia¹,Costa Cristina¹,Del Nobile Matteo Alessandro¹^ORCID,Conte Amalia¹^ORCID

Affiliation:

1. Department of Agricultural Sciences, Food and the Environment University of Foggia via Napoli, 25 Foggia Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14218

Reference40 articles.

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5. Evaluation of the stability of the physico‐chemical properties and sensory qualities of farfalle pasta from the region of Guelma, Algeria;Boudalia S.;Malaysian Journal of Nutrition,2016

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