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...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Veröffentlicht: |
MDPI AG,
2020-04-01T00:00:00Z.
|
| Schlagworte: | |
| Online-Zugang: | Connect to this object online. |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Online
Connect to this object online.3rd Floor Main Library
| Signatur: |
A1234.567 |
|---|---|
| Exemplar 1 | Verfügbar |