In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products

  1. Bonetti, G.
  2. Tedeschi, P.
  3. Meca, G.
  4. Bertelli, D.
  5. Mañes, J.
  6. Brandolini, V.
  7. Maietti, A.
Journal:
Food and Function

ISSN: 2042-650X,  2042-6496

Year of publication: 2016

Volume: 7

Issue: 10

Pages: 4222-4230

Type: Article

DOI: 10.1039/C6FO01096B GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus