Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion.

Conti, Veronica; Piccini, Chiara; Romi, Marco; Salusti, Patrizia; Cai, Giampiero; Cantini, Claudio.

Affiliation

Conti V; Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy.
Piccini C; Department of Life Sciences, University of Siena, 53100 Siena, Italy.
Romi M; Department of Life Sciences, University of Siena, 53100 Siena, Italy.
Salusti P; National Research Council of Italy, Institute for Bioeconomy (CNR-IBE), 58022 Follonica, Italy.
Cai G; Department of Life Sciences, University of Siena, 53100 Siena, Italy.
Cantini C; National Research Council of Italy, Institute for Bioeconomy (CNR-IBE), 58022 Follonica, Italy.

Foods ; 12(19)2023 Sep 22.

Article in En | MEDLINE | ID: mdl-37835193