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Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet.
Balli, Diletta; Bellumori, Maria; Pucci, Laura; Gabriele, Morena; Longo, Vincenzo; Paoli, Paolo; Melani, Fabrizio; Mulinacci, Nadia; Innocenti, Marzia.
Afiliação
  • Balli D; Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy.
  • Bellumori M; Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy.
  • Pucci L; Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy.
  • Gabriele M; Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy.
  • Longo V; Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy.
  • Paoli P; Department of Experimental and Clinical Biomedical Sciences "Mario Serio", University of Florence, Viale Morgagni 50, 50134 Firenze, Italy.
  • Melani F; Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy.
  • Mulinacci N; Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy.
  • Innocenti M; Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy.
Foods ; 9(3)2020 Mar 07.
Article em En | MEDLINE | ID: mdl-32156034
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article