Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of p...

Descripción completa

Detalles Bibliográficos
Autores principales: Melini, Valentina, Melini, Francesca, Acquistucci, Rita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7222403/
https://www.ncbi.nlm.nih.gov/pubmed/32331474
http://dx.doi.org/10.3390/antiox9040343

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7222403/
https://www.ncbi.nlm.nih.gov/pubmed/32331474
http://dx.doi.org/10.3390/antiox9040343

Ejemplares similares