Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties.
洋蓟苞片在意大利面强化中的应用：对营养、工艺、抗氧化和感官特性的影响
期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox14040475
Bavaro Anna Rita, De Bellis Palmira, Linsalata Vito, Rucci Serena, Predieri Stefano, Cianciabella Marta, Tamburino Rachele, Cardinali Angela
