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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