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Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Giuseppe Natrella, Mariana Miccolis, Giusy Rita Caponio, Alessandro Di Michele, Lilia Zago, Carla Di Mattia, Graziana Difonzo
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2025
Soggetti:	Food Frontiers
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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