Suitability for Ready-to-Eat Processing and Preservation of Six Green and Red Baby Leaves Cultivars and Evaluation of Their Antioxidant Value during Storage and after the Expiration Date
Angela Fadda(University of Bristol), Maria Cefola(Institute of Sciences of Food Production), Bernardo Pace(Institute of Sciences of Food Production), Alberto Angioni(University of Cagliari), Antonio Barberis
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