
di FRanier (9960 pt) · 26-Jun-2019
Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta. Podio NS, Baroni MV, Pérez GT, Wunderlin DA. Food Chem. 2019 Sep 30;293:408-417. doi: 10.1016/j.foodchem.2019.04.117 Comparison of concentration and...