Chestnut Flowers as Functionalizing Agents to Enhance the Antioxidant Properties of Highly Appreciated Traditional Pastry

AuthID
 P-009-WQY
5
Author(s)
Morales, P
·
Tipo de Documento
Article
Year published
2014
Publicado
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 5, Número: 11, Páginas: 2989-2995 (7)
Indexing
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84908126871
Wos: WOS:000344320600031
Source Identifiers
ISSN: 2042-6496
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