Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene

Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 47, August 2018, Pages 547-553

Nicola Marchetti, Gianpiero Bonetti, Vincenzo Brandolini, Alberto Cavazzini, Annalisa Maietti, Giuseppe Meca, Jordi Mañes,