Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid
Currently, the food industry is interested in replacing artificial additives by natural ingredients. Some plant extracts have emerged as possible alternatives to artificial preservatives, namely antioxidants. In fact, dairy, meat and bakery products have been developed, incorporating extracts of aro...
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| Outros Autores: | , , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/18126 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/18126 |