Development of a Bioactive Sauce Based on Oriental Mustard...

Molecules 2019 / 03 Vol. 24; Iss. 6

Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement

Torrijos, Raquel, Nazareth, Tiago, Pérez, Júlia, Mañes, Jordi, Meca, Giuseppe
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Volume:
24
Journal:
Molecules
DOI:
10.3390/molecules24061019
Date:
March, 2019
File:
PDF, 1.38 MB
2019
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