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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2017

Volumen: 6

Número: 1

Pages: 1-14

Type: Article

DOI: 10.3390/FOODS6010005 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus