Different effectiveness of two pastas supplemented with...

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Food Chemistry 2016 / 10

Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach

Laus, Maura N., Soccio, Mario, Alfarano, Michela, Pasqualone, Antonella, Lenucci, Marcello S., Di Miceli, Giuseppe, Pastore, Donato
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.10.050
Date:
October, 2016
File:
PDF, 1.21 MB
english, 2016
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