Effects of Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta
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Rosan, C.A.; Bei, M.F.; , A.C.T.; Gitea, M.A.; Vicas, S.I. Effects of Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta. Appl. Sci. 2024, 14, 7517. https://doi.org/10.3390/app14177517
Rosan CA, Bei MF, ACT, Gitea MA, Vicas SI. Effects of Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta. Applied Sciences. 2024; 14(17):7517. https://doi.org/10.3390/app14177517
Chicago/Turabian StyleRosan, Cristina Adriana, Mariana Florica Bei, Alexandra Cristina Tocai (Moţoc), Manuel Alexandru Gitea, and Simona Ioana Vicas. 2024. "Effects of Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta" Applied Sciences 14, no. 17: 7517. https://doi.org/10.3390/app14177517