A new “functional” pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats

Author(s)
Molinari, Romina
Pucci, Anna
Date Issued
2014
Type
article
Issue
5
Start Page
1017
End Page
1026
DOI
ISSN
20426496
Journal
Handle
File(s)
Thumbnail Image
Name

FoodFunction2014.pdf

Size

396.54 KB

Format

Adobe PDF

Checksum (MD5)

dcd3240f0f2ec7a555b4708787aa8579

Conference(s)
FOOD & FUNCTION