Phenolic content and antioxidant activity of wholegrain breads from modern and old wheat (Triticum aestivum L.) cultivars and ancestors enriched with wheat sprout powder by Beatrice Falcinelli, Isabella Calzuola, Lilia Gigliarelli, Renzo Torricelli, Livia Polegri, Vincenzo Vizioli, Paolo Benincasa, Valeria Marsili

Get full text