@ARTICLE{
author={Ribeiro Andreia|,Barros Lillian|,Calhelha Ricardo C|,Carocho Marcio|,Ciric Ana D|0000-0002-9478-5448,Sokovic Marina D|0000-0002-7381-756X,Dias Madalena M|,Santos-Buelga Celestino|,Barreiro Maria Filomena|,Ferreira Isabel CFR|},
year={2016},
title={Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)},
journal={JOURNAL OF FUNCTIONAL FOODS},
volume={26},
number={},
pages={268-278},
document_type={Article},
}