Formulation and Physical–Chemical Analysis of Functional Muffin Made with Inulin, Moringa, and Cacao Adapted for Elderly People with Parkinson’s Disease

  1. García-Milla, P.
  2. Peñalver, R.
  3. Nieto, G.
Revista:
Antioxidants

ISSN: 2076-3921

Any de publicació: 2024

Volum: 13

Número: 6

Tipus: Article

DOI: 10.3390/ANTIOX13060683 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus