Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12779/6927
DC FieldValueLanguage
dc.contributor.authorFrassinetti, Stefaniaen_us
dc.contributor.authorMoccia, Eleonoraen_us
dc.contributor.authorCaltavuturo, Leonardoen_us
dc.contributor.authorGabriele, Morenaen_us
dc.contributor.authorLongo, Vincenzoen_us
dc.contributor.authorBellani, Lorenzaen_us
dc.contributor.authorGiorgi, Gianlucaen_us
dc.contributor.authorGiorgetti, Luciaen_us
dc.date.accessioned2021-03-30T16:07:07Z-
dc.date.available2021-03-30T16:07:07Z-
dc.date.issued2018-
dc.identifier.issn0308-8146en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12779/6927-
dc.description160736en_US
dc.language.isoenen_US
dc.relationNoneen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.subjectAnti-mutagenic activity; Antioxidant capacity; Cannabis sativa L.; Functional food; Germination; Metabolomic fingerprint; Seeds; Antimutagenic Agents; Antioxidants; Cannabis; Erythrocytes; Flavonoids; Flavonols; Germination; Humans; Hydrogen Peroxide; Polyphenols; Saccharomyces cerevisiae; Seeds; Dietary Supplements; Analytical Chemistry; Food Scienceen_US
dc.titleNutraceutical potential of hemp (Cannabis sativa L.) seeds and sproutsen_US
dc.typeArticleen_US
dc.identifier.doi10.1016/j.foodchem.2018.04.078en_US
dc.identifier.pmid29751921en_US
dc.identifier.scopus2-s2.0-85046355503en_US
dc.identifier.isiWOS:000432652700008en_US
dc.identifier.urlwww.elsevier.com/locate/foodchemen_US
dc.relation.volume262en_US
dc.description.firstpage56en_US
dc.description.lastpage66en_US
dc.description.thirdmissionNot applicableen_US
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.fulltextNo Fulltext-
crisitem.author.orcid0000-0002-8817-7745-
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