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Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours
Gluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile of flour...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8128867/ https://www.ncbi.nlm.nih.gov/pubmed/34001953 http://dx.doi.org/10.1038/s41598-021-89845-6 |