Minimal processing effects on antioxidant properties of typical Italian Cichorium genus salads
<p>The modern lifestyle is characterized by a continuous increase in the demand of, ready-to-eat fresh food products subjected to minimal processes prior marketing. Attention is drawn towards the effect of this processing on the antioxidant properties of two typical Italian salads belonging to...
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2014-12-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/6303 |