In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread

Margherita Dall'Asta, Letizia Bresciani, Luca Calani, Marta Cossu, Daniela Martini, Camilla Melegari, Daniele Del Rio, Nicoletta Pellegrini, Furio Brighenti, Francesca Scazzina

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