Evaluation of the availability and antioxidant capacity of maillard compounds present in bread crust: Studies in caco-2 cells

  1. de la Cueva, S.P.
  2. Seiquer, I.
  3. Mesías, M.
  4. Rufián-Henares, J.Á.
  5. Delgado-Andrade, C.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2017

Alea: 6

Zenbakia: 1

Orrialdeak: 1-14

Mota: Artikulua

DOI: 10.3390/FOODS6010005 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus