Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta

Published 2019 View Full Article

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Title
Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta
Authors
Keywords
Radical scavenging, Reducing power, Ferulic acids, Intestinal digestion, Dialysate
Journal
FOOD CHEMISTRY
Volume 293, Issue -, Pages 408-417
Publisher
Elsevier BV
Online
2019-05-03
DOI
10.1016/j.foodchem.2019.04.117

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