Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods
Valli, Veronica, Danesi, Francesca, Gianotti, Andrea, Di Nunzio, Mattia, Taneyo Saa, Danielle Laure, Bordoni, AlessandraLanguage:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2015.12.010
Date:
December, 2015
File:
PDF, 873 KB
english, 2015