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Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste

Miriana Durante | Gianluca Bleve | Roberto Selvaggini | Gianluca Veneziani | Maurizio Servili | Giovanni Mita


Bibliographic information
Publisher
Multidisciplinary Digital Publishing Institute
Pagination
p.-
Other Subjects
Tocochromanols; Food by-products; Triterpenic acids; Enriched foods
Language
English
Note
Source Identifier: oai:mdpi.com:1422-0067/20/18/4393/; . setSpec: Article;
Type
Journal Article

2021-02-15
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