A Comparative Study Between Natural and Synthetic Antioxidants: Evaluation of Their Performance After Incorporation into Biscuits

AuthID
 P-00K-T2T
5
Author(s)
Caleja, C
·
Antonio, AL
·
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 216, Páginas: 342-346 (5)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84983637858
Wos: WOS:000384783300045
Source Identifiers
ISSN: 0308-8146
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