Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

Cristina Caleja; Lillian Barros; João C.M. Barreira; Ana Ćirić; Marina Sokóvić; Ricardo C. Calhelha; María Beatriz; P. P. Oliveira; Isabel Cristina Fernandes Rodrigues Ferreira

doi:10.1016/j.foodchem.2018.01.034

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Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

Article 2018 en

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Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

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