Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes

Four popular dishes belonging to Italian cuisine and widely consumed in the country were experimentally prepared in a dedicated lab-kitchen following a validated and standardized protocol. This study provides their antioxidant properties evaluating the contribution of extractable and non-extractable...

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Detalles Bibliográficos
Autores principales: Durazzo, Alessandra, Lucarini, Massimo, Santini, Antonello, Camilli, Emanuela, Gabrielli, Paolo, Marconi, Stefania, Lisciani, Silvia, Aguzzi, Altero, Gambelli, Loretta, Novellino, Ettore, Marletta, Luisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515013/
https://www.ncbi.nlm.nih.gov/pubmed/31010111
http://dx.doi.org/10.3390/molecules24081543

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515013/
https://www.ncbi.nlm.nih.gov/pubmed/31010111
http://dx.doi.org/10.3390/molecules24081543

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