Bioaccessibility and bioavailability of phenolic compounds in bread: a review-Reference-Cited by-同舟云学术

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

Published:2017 Issue:7 Volume:8 Page:2368-2393
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Angelino Donato¹²³⁴⁵^ORCID,Cossu Marta¹²³⁴⁵,Marti Alessandra⁶⁷⁸⁹⁵^ORCID,Zanoletti Miriam⁶⁷⁸⁹⁵^ORCID,Chiavaroli Laura¹²³⁴⁵,Brighenti Furio¹²³⁴⁵^ORCID,Del Rio Daniele¹²³⁴⁵^ORCID,Martini Daniela¹²³⁴⁵^ORCID

Affiliation:

1. Human Nutrition Unit

2. Department of Food and Drug

3. University of Parma

4. Parma

5. Italy

6. Department of Food

7. Environmental and Nutritional Sciences

8. University of Milan

9. Milan

Abstract

Cereal-based products, like breads, are a vehicle for bioactive compounds, including polyphenols.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00574A

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