Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools

  1. Jiménez-Pulido, I.J.
  2. Martín-Diana, A.B.
  3. Tomé-Sánchez, I.
  4. de Luis, D.
  5. Martínez-Villaluenga, C.
  6. Rico, D.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2024

Volumen: 13

Número: 12

Type: Article

DOI: 10.3390/FOODS13121868 GOOGLE SCHOLAR lock_openAccès ouvert editor