Nutrient Composition and Antioxidant Performances of Bread-Making Products Enriched with Stinging Nettle (<i>Urtica dioica</i>) Leaves.

Nutrient Composition and Antioxidant Performances of Bread-Making Products Enriched with Stinging Nettle (Urtica dioica) Leaves.

Maietti, Annalisa; Tedeschi, Paola; Catani, Martina; Stevanin, Claudia; Pasti, Luisa; Cavazzini, Alberto; Marchetti, Nicola.

Maietti A; Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, via L. Borsari, 46-44121 Ferrara, Italy.
Tedeschi P; Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, via L. Borsari, 46-44121 Ferrara, Italy.
Catani M; Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, via L. Borsari, 46-44121 Ferrara, Italy.
Stevanin C; Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, via L. Borsari, 46-44121 Ferrara, Italy.
Pasti L; Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, via L. Borsari, 46-44121 Ferrara, Italy.
Cavazzini A; Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, via L. Borsari, 46-44121 Ferrara, Italy.
Marchetti N; Department of Chemistry, Pharmaceutical and Agricultural Sciences, University of Ferrara, via L. Borsari, 46-44121 Ferrara, Italy.

Foods ; 10(5)2021 Apr 25.

Article en En | MEDLINE | ID: mdl-33922901