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Effect of Flaking and Precooking Procedures on Antioxidant Potential of Selected Ancient Cereal and Legume Flours.
Consumi, Marco; Tamasi, Gabriella; Bonechi, Claudia; Andreassi, Marco; Leone, Gemma; Magnani, Agnese; Rossi, Claudio.
Afiliação
  • Consumi M; Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy.
  • Tamasi G; National Interuniversity Consortium of Materials Science and Technology (INSTM), Via G. Giusti 9, 50121 Firenze, Italy.
  • Bonechi C; Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy.
  • Andreassi M; Centre for Colloid and Surface Science (CSGI), Via della Lastruccia 3, 50019 Sesto Fiorentino (Firenze), Italy.
  • Leone G; Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy.
  • Magnani A; Centre for Colloid and Surface Science (CSGI), Via della Lastruccia 3, 50019 Sesto Fiorentino (Firenze), Italy.
  • Rossi C; Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, 53100 Siena, Italy.
Foods ; 11(11)2022 May 28.
Article em En | MEDLINE | ID: mdl-35681346
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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Qualitative_research Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Qualitative_research Idioma: En Ano de publicação: 2022 Tipo de documento: Article