Nutritional composition and antioxidant properties of traditional Italian dishes
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- 作者：Alessandra Durazzo ; alessandra.durazzo@crea.gov.it" class="auth_mail" title="E-mail the corresponding author ; Silvia Lisciani ; Emanuela Camilli ; Paolo Gabrielli ; Stefania Marconi ; Loretta Gambelli ; Altero Aguzzi ; Massimo Lucarini ; Giuseppe Maiani ; Gaetana Casale ; Luisa Marletta
- 关键词：Traditional Italian dishes ; Nutritional composition ; Antioxidant properties ; Dietary Reference Values ; Food composition databases
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：70-77
- 全文大小：334 K
文摘
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Nutritional and antioxidant properties of some traditional Italian dishes.
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Updating of Italian Food Composition Database.
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Reliable food composition data will facilitate further nutrition-related studies.
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Valorization of traditional Italian recipes.