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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| 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 |