Published in
Royal Society of Chemistry, Food and Function, 7(8), p. 2368-2393
DOI: 10.1039/c7fo00574a
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Bioaccessibility and bioavailability of phenolic compounds in bread: a review
Journal article published in 2017 by
Donato Angelino 
,
Marta Cossu,
Alessandra Marti ,
Miriam Zanoletti ,
Laura Chiavaroli,
Furio Brighenti ,
Daniele Del Rio ,
Daniela Martini
,
Marta Cossu,
Alessandra Marti ,
Miriam Zanoletti ,
Laura Chiavaroli,
Furio Brighenti ,
Daniele Del Rio ,
Daniela Martini
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Abstract
Cereal-based products, like breads, are a vehicle for bioactive compounds, including polyphenols.