Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products.

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第一作者： Francesca,Colombo

第一单位： Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milan, Italy.

作者： Francesca,Colombo ^[1] ; Chiara,Di Lorenzo ^[1] ; Katia,Petroni ^[2] ; Marco,Silano ^[3] ; Roberto,Pilu ^[4] ; Ermelinda,Falletta ^[5] ; Simone,Biella ^[1] ; Patrizia,Restani ^[1]

作者单位： Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milan, Italy. ^[1] Department of Biosciences, Università degli Studi di Milano, 20133 Milan, Italy. ^[2] Unit of Human Nutrition and Health, Department of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità, 00161 Roma, Italy. ^[3] Department of Agricultural and Environmental Sciences-Production, Landscape, Agroenergy, Università degli Studi di Milano, 20133 Milan, Italy. ^[4] Department of Chemistry, Università degli Studi di Milano, 20133 Milan, Italy. ^[5] CRC "Innovation for Well-Being and Environment", Università degli Studi di Milano, 20122 Milan, Italy. ^[6]

关键词 Zea mays L.celiac disease oxidative stress pigmented corn polyphenols

DOI 10.3390/foods10081770

PMID 34441547

发布时间 2021-08-30

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Foods (Basel, Switzerland)

2021年10卷8期

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Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products.

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Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products.

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