Article Versions Notes

Estivi L, Pasini G, Betrouche A, Traviĉić V, Becciu E, Brandolini A, Hidalgo A. Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal. Foods. 2024; 13(22):3700. https://doi.org/10.3390/foods13223700

Estivi, Lorenzo, Gabriella Pasini, Amel Betrouche, Vanja Traviĉić, Elena Becciu, Andrea Brandolini, and Alyssa Hidalgo. 2024. "Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal" Foods 13, no. 22: 3700. https://doi.org/10.3390/foods13223700

Estivi, L., Pasini, G., Betrouche, A., Traviĉić, V., Becciu, E., Brandolini, A., & Hidalgo, A. (2024). Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal. Foods, 13(22), 3700. https://doi.org/10.3390/foods13223700