Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/44443
Title: | Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products | Authors: | Melini, Valentina Luziatelli, Francesca Ruzzi, Maurizio |
Journal: | ANTIOXIDANTS | Issue Date: | 2020 | URI: | http://hdl.handle.net/2067/44443 | DOI: | 10.3390/antiox9121216 |
Appears in Collections: | A1. Articolo in rivista |
Show full item record
All documents in the "Unitus Open Access" community are published as open access.
All documents in the community "Prodotti della Ricerca" are restricted access unless otherwise indicated for specific documents