Antioxidant effect induced by the essential oil of...

Journal of Food Processing and Preservation 2016 / 12

Antioxidant effect induced by the essential oil of Pituranthos scoparius in a formulation of a whey spread emulsion

Chikhoune, Anis, Damjan Pavleca, Jan, Shashkov, Mikhail, Berroua, Zahra, Chebbi, Kaissa, Bougherra, Hind, Zeroual, Brahim, Aliane, Khellaf, Gagaoua, Mohammed, Boudjellal, Abdelghani, Vovk, Irena, Križ
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13163
Date:
December, 2016
File:
PDF, 739 KB
english, 2016
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