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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2023

Alea: 12

Zenbakia: 17

Mota: Artikulua

DOI: 10.3390/FOODS12173193 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus