![PDF) Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour | Verónica Baroni - Academia.edu PDF) Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour | Verónica Baroni - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/92648083/mini_magick20221018-1-nvkhhv.png?1666102412)
PDF) Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour | Verónica Baroni - Academia.edu
![Veronica BARONI | National University of Cordoba, Argentina, Córdoba | UNC | Institute of Food Research, Development and Services (ISIDSA) | Research profile Veronica BARONI | National University of Cordoba, Argentina, Córdoba | UNC | Institute of Food Research, Development and Services (ISIDSA) | Research profile](https://www.researchgate.net/profile/Veronica-Baroni-2/publication/233211248/figure/tbl1/AS:669293234642957@1536583350628/Main-clinical-characteristics-of-sensitised-patients-group_Q320.jpg)
Veronica BARONI | National University of Cordoba, Argentina, Córdoba | UNC | Institute of Food Research, Development and Services (ISIDSA) | Research profile
![Veronica BARONI | National University of Cordoba, Argentina, Córdoba | UNC | Institute of Food Research, Development and Services (ISIDSA) | Research profile Veronica BARONI | National University of Cordoba, Argentina, Córdoba | UNC | Institute of Food Research, Development and Services (ISIDSA) | Research profile](https://www.researchgate.net/profile/Veronica-Baroni-2/publication/300408330/figure/fig1/AS:349458194812933@1460328734253/Hierarchical-cluster-analysis-and-principal-component-analysis-PCA-of-antioxidant_Q320.jpg)