Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)

Andreia Ribeiro; Lillian Barros; Ricardo C. Calhelha; Márcio Carocho; Ana Ćirić; Marina Sokóvić; Madalena M. Dias; Celestino Santos‐Buelga; Maria Filomena Barreiro; Isabel Cristina Fernandes Rodrigues Ferreira

doi:10.1016/j.jff.2016.08.019

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