In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread

Author: Dall’Asta Margherita   Bresciani Letizia   Calani Luca   Cossu Marta   Martini Daniela   Melegari Camilla   Del Rio Daniele   Pellegrini Nicoletta   Brighenti Furio   Scazzina Francesca  

Publisher: MDPI

E-ISSN: 2072-6643|8|1|42-42

ISSN: 2072-6643

Source: Nutrients, Vol.8, Iss.1, 2016-01, pp. : 42-42

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content