Lipolysis and Sterol Stability and Bioaccessibility of Wholemeal Rye Bread Enriched with Plant Sterols Subjected to Adult and Elderly Digestion Conditions-Reference-Cited by-同舟云学术

Lipolysis and Sterol Stability and Bioaccessibility of Wholemeal Rye Bread Enriched with Plant Sterols Subjected to Adult and Elderly Digestion Conditions

Published:2024-07-22 Issue:30 Volume:72 Page:16976-16987
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Blanco-Morales Virginia¹^ORCID,Mercatante Dario²^ORCID,Faubel Nerea¹^ORCID,Miedes Diego¹,Mandrioli Mara²,Rodriguez-Estrada Maria Teresa²,Garcia-Llatas Guadalupe¹^ORCID

Affiliation:

1. Nutrition and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain

2. Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, Bologna 40127, Italy

Funder

Ministerio de Ciencia, Innovaci?n y Universidades

Agencia Estatal de Investigaci?n

Horizon 2020 Framework Programme

Department of Agricultural and Food Sciences, University of Bologna

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c03104

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4. A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)