Published in
Elsevier, Food Chemistry, (245), p. 633-640
DOI: 10.1016/j.foodchem.2017.10.146
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Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption
Journal article published in 2018 by
Gabriele Rocchetti 
,
Giulia Chiodelli,
Gianluca Giuberti ,
Luigi Lucini
,
Giulia Chiodelli,
Gianluca Giuberti ,
Luigi Lucini
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