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Effect of fortification with parsley (Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta.
Seczyk, Lukasz; Swieca, Michal; Gawlik-Dziki, Urszula; Luty, Marcin; Czyz, Jaroslaw.
Affiliation
  • Seczyk L; Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: seczyklukasz@gmail.com.
  • Swieca M; Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
  • Gawlik-Dziki U; Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
  • Luty M; Department of Cell Biology, Jagiellonian University, Gronostajowa Str. 7, 30-387 Cracow, Poland.
  • Czyz J; Department of Cell Biology, Jagiellonian University, Gronostajowa Str. 7, 30-387 Cracow, Poland.
Food Chem ; 190: 419-428, 2016 Jan 01.
Article in En | MEDLINE | ID: mdl-26212991
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Triticum / Food, Fortified / Petroselinum / Nutritive Value Limits: Humans Language: En Journal: Food Chem Year: 2016 Type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Triticum / Food, Fortified / Petroselinum / Nutritive Value Limits: Humans Language: En Journal: Food Chem Year: 2016 Type: Article