Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties
Crossref DOI link: https://doi.org/10.1007/s13197-015-1916-y
Published Online: 2015-06-16
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Belščak-Cvitanović, Ana
Komes, Draženka
Durgo, Ksenija
Vojvodić, Aleksandra
Bušić, Arijana
Text and Data Mining valid from 2015-06-16