Article Versions Notes

Castaldo L, Lombardi S, Gaspari A, Rubino M, Izzo L, Narváez A, Ritieni A, Grosso M. In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies. Foods. 2021; 10(8):1837. https://doi.org/10.3390/foods10081837

Castaldo, Luigi, Sonia Lombardi, Anna Gaspari, Mario Rubino, Luana Izzo, Alfonso Narváez, Alberto Ritieni, and Michela Grosso. 2021. "In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies" Foods 10, no. 8: 1837. https://doi.org/10.3390/foods10081837

Castaldo, L., Lombardi, S., Gaspari, A., Rubino, M., Izzo, L., Narváez, A., Ritieni, A., & Grosso, M. (2021). In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies. Foods, 10(8), 1837. https://doi.org/10.3390/foods10081837