Nutritional Quality of the Most Consumed Varieties of Raw and Cooked Rice in Spain Submitted to an In Vitro Digestion Model.

Aguilera-Velázquez, José Raúl; Carbonero-Aguilar, Pilar; Martín-Carrasco, Irene; Hinojosa, María Gracia; Moreno, Isabel; Bautista, Juan.

Afiliación

Aguilera-Velázquez JR; Department of Biochemistry and Molecular Biology, University of Seville, 41012 Sevill, Spain.
Carbonero-Aguilar P; Area of Toxicology, Department of Nutrition and Bromatology, Toxicology and Legal Medicine, University of Seville, 41012 Seville, Spain.
Martín-Carrasco I; Area of Toxicology, Department of Nutrition and Bromatology, Toxicology and Legal Medicine, University of Seville, 41012 Seville, Spain.
Hinojosa MG; Area of Toxicology, Department of Nutrition and Bromatology, Toxicology and Legal Medicine, University of Seville, 41012 Seville, Spain.
Moreno I; Area of Toxicology, Department of Nutrition and Bromatology, Toxicology and Legal Medicine, University of Seville, 41012 Seville, Spain.
Bautista J; Department of Biochemistry and Molecular Biology, University of Seville, 41012 Sevill, Spain.

Foods ; 10(11)2021 Oct 26.

Article en En | MEDLINE | ID: mdl-34828863