Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Author(s)

Melini, Valentina

Luziatelli, Francesca

Ruzzi, Maurizio

Date Issued

2020

Type

article

Volume

9

DOI

10.3390/antiox9121216

ISSN

2076-3921

Journal

Handle

http://hdl.handle.net/2067/44443