Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells
| Image |  |
|---|---|
| Description | article by Veronica Valli et al published May 2018 in Food Research International |
| Author/s |
author: Francesca Danesi Alessandra Bordoni |
| Publication date | May 2018 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |