New Artichoke Flours with High Content of Bioactive Compounds

1. Tortosa-Díaz,L.
2. Martínez-Hernández,G.B.
3. López-Avilés,F.J.
4. Juárez-Marín,M.
5. Saura-Martínez,J.
6. Marín-Iniesta,F.

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lock_openFull text externo lock_openRepositorio Digital de la UPCT handle

DOI: 10.3390/APP152312479 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10317/20179

Repositorio Digital de la Universidad Politécnica de Cartagena (UPCT): lock_openOpen access Handle

Data source: Scopus