CHARACTERIZATION OF LIPID SUBSTANCES OF ROSE HIP SEEDS AS A POTENTIAL SOURCE OF FUNCTIONAL COMPONENTS: A REVIEW
Mannozzi, C, Foligni, R, Scalise, A, Mozzon, M
Published in Italian journal of food science (01.10.2020)
Published in Italian journal of food science (01.10.2020)
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Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives
Fernández, A., Talaverano, M. I., Pérez‐Nevado, F., Boselli, E., Cordeiro, A. M., Martillanes, S., Foligni, R., Martín‐Vertedor, D.
Published in Journal of food processing and preservation (01.04.2020)
Published in Journal of food processing and preservation (01.04.2020)
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Journal Article