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Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal Article

https://www.mdpi.com/2304-8158/13/22/3700
https://doi.org/10.3390/foods13223700

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authors

Estivi, Lorenzo
Pasini, G.
Betrouche, Amel
Traviĉić, Vanja
Šeregelj, Vanja
Becciu, Elena
Brandolini, Andrea
Hidalgo, Alyssa

publication date

2024

published in

Foods Journal

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Digital Object Identifier (DOI)

https://doi.org/10.3390/foods13223700

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