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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.
Afiliação
  • 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 em En | MEDLINE | ID: mdl-33922901
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 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 Ano de publicação: 2021 Tipo de documento: Article