Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790
Saved in:
| Published in: | Italian Journal of Food Science |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1864030193131192323 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Italian Journal of Food Science |
| description | |
| discipline_display | Technology & Engineering |
| discipline_facet | Technology & Engineering |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:45812 |
| institution | FRELIP |
| journal_source_facet | Italian Journal of Food Science |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790 Biotechnology Technology & Engineering — Computing Technology & Engineering |
| sub_discipline_display | Technology & Engineering — Computing |
| sub_discipline_facet | Technology & Engineering — Computing |
| subject_display | Biotechnology Technology & Engineering — Computing Technology & Engineering Biotechnology Technology & Engineering — Computing Technology & Engineering |
| subject_facet | Biotechnology Technology & Engineering — Computing Technology & Engineering |
| title | Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790 |
| title_auth | Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790 |
| title_full | Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790 |
| title_fullStr | Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790 |
| title_full_unstemmed | Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790 |
| title_short | Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790 |
| title_sort | corrigendum to: antioxidant activities of chicory (cichorium intybus l.) and purslane (portulaca oleracea l.) leaves powder and their applications for preservation of cupcakes. ital. j. food sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790 |
| topic | Biotechnology Technology & Engineering — Computing Technology & Engineering |
| url | https://www.itjfs.com/index.php/ijfs/article/view/3628 |