Micaelli, F.

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Artikel, Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte, Pisa University Press
Sgherri, C. Micaelli, F. Andreoni, N. Baldanzi, M. Ranieri, A.

Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte

PDF 2016 - Pisa University Press

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Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 60, 4, 2016
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