Interaction of dough acidity and microalga level on bread quality and antioxidant properties
Raquel Garzón, Adriana Skendi, Marco A. Lazo‐Vélez, Μαρία Παπαγεωργίου, Cristina M. Rosell
Topics & Concepts
Food scienceIngredientChlorella vulgarisABTSAntioxidantChemistryChlorellaAlgaeBiologyDPPHBotanyBiochemistryFood composition and propertiesMeat and Animal Product QualityPhytochemicals and Antioxidant Activities