Total phenolic, cinnamic acids and selected microelements in gluten free pasta fortified with banana

Revista de Chimie

Volumn 66, Issue 8, 2015, Pages 1162-1165

  Radoi, Petru Bogdan ^a   Alexa, Ersilia ^a   Radulov, Isidora ^a   Morvay, Atilla ^a   Mihai, Cristiana Sorina Stroe ^b   Trasca, Teodor Ioan ^a  

^a BANAT S UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

^b CAROL DAVILA UNIVERSITY OF MEDICINE AND PHARMACY   (Romania)

Author keywords

Cinnamic acids; Gluten free pasta; Polyphenols

Indexed keywords

EID: 84941978848     PISSN: 00347752     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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