Article Versions Notes

Costantini L, Di Matteo G, Felli M, Savatin DV, Mannina L, Merendino N. Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste. Foods. 2024; 13(23):3814. https://doi.org/10.3390/foods13233814

Costantini, Lara, Giacomo Di Matteo, Martina Felli, Daniel V. Savatin, Luisa Mannina, and Nicolò Merendino. 2024. "Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste" Foods 13, no. 23: 3814. https://doi.org/10.3390/foods13233814

Costantini, L., Di Matteo, G., Felli, M., Savatin, D. V., Mannina, L., & Merendino, N. (2024). Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste. Foods, 13(23), 3814. https://doi.org/10.3390/foods13233814