Antioxidant activity of bakery products with prophylactic effect

DODON, Adelina; BANTEA-ZAGAREANU, Valentina

dc.contributor.author	DODON, Adelina
dc.contributor.author	BANTEA-ZAGAREANU, Valentina
dc.date.accessioned	2024-05-10T07:34:07Z
dc.date.available	2024-05-10T07:34:07Z
dc.date.issued	2023
dc.identifier.citation	DODON, Adelina, BANTEA-ZAGAREANU, Valentina. Antioxidant activity of bakery products with prophylactic effect. In: Insights of Future Foods - From concepts and challenges to technological innovations: 11th internat. symposium EURO-ALIMENT 2023, 19-20 Oct., 2023, Galaţi, Romania: book of abstracts, Galaţi, 2023, p. 110. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/27063
dc.description.abstract	It has been demonstrated that Spirulina-based preparations possess the ability to protect food products from microorganisms in the process of preserving them and ensure increased viability and the preservation of morphocultural characters.	en_US
dc.language.iso	en	en_US
dc.publisher	Galaţi University Press	en_US
dc.relation.ispartofseries	The 11th international symposium EURO-ALIMENT 2023 "Insights of Future Foods - From concepts and challenges to technological innovations";19-20 Oct., 2023, Galaţi, Romania
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	breadsticks	en_US
dc.subject	Spirulina Platensis	en_US
dc.subject	bakery products	en_US
dc.title	Antioxidant activity of bakery products with prophylactic effect	en_US
dc.type	Article	en_US