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Dall’Asta M, Bresciani L, Calani L, Cossu M, Martini D, Melegari C, Del Rio D, Pellegrini N, Brighenti F, Scazzina F. In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread. Nutrients. 2016; 8(1):42. https://doi.org/10.3390/nu8010042

Dall’Asta, Margherita, Letizia Bresciani, Luca Calani, Marta Cossu, Daniela Martini, Camilla Melegari, Daniele Del Rio, Nicoletta Pellegrini, Furio Brighenti, and Francesca Scazzina. 2016. "In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread" Nutrients 8, no. 1: 42. https://doi.org/10.3390/nu8010042

Dall’Asta, M., Bresciani, L., Calani, L., Cossu, M., Martini, D., Melegari, C., Del Rio, D., Pellegrini, N., Brighenti, F., & Scazzina, F. (2016). In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread. Nutrients, 8(1), 42. https://doi.org/10.3390/nu8010042