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Antioxidant activity of bakery products with prophylactic effect

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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


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