文献
J-GLOBAL ID:201702236898793604
整理番号:17A0372869
異なるタイプの粉と発酵法を用いた焼いたin vitro消化したクッキーの抗酸化および抗炎症効果【Powered by NICT】
Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods
著者 (7件):
Valli Veronica
(Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy)
,
Danesi Francesca
(Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy)
,
Gianotti Andrea
(Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy)
,
Di Nunzio Mattia
(Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy)
,
Taneyo Saa Danielle Laure
(Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy)
,
Bordoni Alessandra
(Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy)
,
Bordoni Alessandra
(Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy)
資料名:
Food Research International
(Food Research International)
巻:
88
号:
PB
ページ:
256-262
発行年:
2016年
JST資料番号:
D0633A
ISSN:
0963-9969
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)