Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene
- Marchetti, N.
- Bonetti, G.
- Brandolini, V.
- Cavazzini, A.
- Maietti, A.
- Meca, G.
- Mañes, J.
Journal:
Journal of Functional Foods
ISSN: 1756-4646
Year of publication: 2018
Volume: 47
Pages: 547-553
Type: Article