Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat.
- DOI
- 10.1002/fsn3.71863
- Published
- 2026 May
- Container
- Food science & nutrition
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1002/fsn3.71863,
title = {Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat.},
author = {Feliziani G and Tagliasco M and Suo X and Pellegrini N and Vittadini E and Bordoni L and Gabbianelli R},
year = {2026},
journal = {Food science \& nutrition},
doi = {10.1002/fsn3.71863},
url = {https://doi.org/10.1002/fsn3.71863}
}RIS
TY - JOUR TI - Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat. AU - Feliziani G AU - Tagliasco M AU - Suo X AU - Pellegrini N AU - Vittadini E AU - Bordoni L AU - Gabbianelli R PY - 2026 JO - Food science & nutrition DO - 10.1002/fsn3.71863 UR - https://doi.org/10.1002/fsn3.71863 ER -
APA
G, F., M, T., X, S., N, P., E, V., L, B., & R, G. (2026). Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat.. Food science & nutrition. https://doi.org/10.1002/fsn3.71863
Source records
- pubmed · retrieved 2026-09-25T20:15:09.331Z