Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

  1. Temiño, V.
  2. Gerardi, G.
  3. Cavia-Saiz, M.
  4. Diaz-Morales, N.
  5. Muñiz, P.
  6. Salazar, G.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 17

Tipus: Article

DOI: 10.3390/FOODS12173193 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus