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

Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phen...

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Detalles Bibliográficos
Autores principales: Dall’Asta, Margherita, Bresciani, Letizia, Calani, Luca, Cossu, Marta, Martini, Daniela, Melegari, Camilla, Del Rio, Daniele, Pellegrini, Nicoletta, Brighenti, Furio, Scazzina, Francesca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4728655/
https://www.ncbi.nlm.nih.gov/pubmed/26771635
http://dx.doi.org/10.3390/nu8010042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4728655/
https://www.ncbi.nlm.nih.gov/pubmed/26771635
http://dx.doi.org/10.3390/nu8010042

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