Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta

Published 2017 View Full Article

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Title
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta
Authors
Keywords
Polyphenols, Cooking by boiling, Food metabolomics, Food profiling, Total phenolic content
Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 69-77
Publisher
Elsevier BV
Online
2017-08-15
DOI
10.1016/j.foodres.2017.08.031

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