Righetti, Laura
Paris, Roberta
Ratti, Claudio
Calassanzio, Matteo
Onofri, Chiara
Calzolari, Davide
Menzel, Wulf
Knierim, Dennis
Magagnini, Gianmaria
Pacifico, Daniela
Grassi, Gianpaolo
Funding for this research was provided by:
Seventh Framework Programme (311849)
Ministero delle Politiche Agricole Alimentari e Forestali (DM 29561 18/12/2014)
Ministero dello Sviluppo Economico (DM 00028MI01 12/07/2011)
Article History
Accepted: 13 July 2017
First Online: 22 July 2017
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.
: The research leading to these results received funding from the European Union’s Seventh Framework Programme FP7-KBBE-2012-6-singlestage (collaborative project) for research, technological development and demonstration under grant agreement n° 311849. It was also supported by Italian projects RGV FAO of the Italian Ministry of Agriculture, Alimentation and Forest Policies (DM 29561 18/12/2014) and “Made in Italy - Alimenti funzionali: farine vegetali per cibi salutistici, ingradienti attivi ad elevata biodisponibilità” (DM 00028MI01 12/07/2011) of the Italian Ministry of Economic Development.
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