Antioxidant capacity of Maillard reaction products in the...

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Food Chemistry 2018 / 10

Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study

Patrignani, Mariela, Rinaldi, Gustavo Juan, Rufián-Henares, José Ángel, Lupano, Cecilia Elena
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.10.055
Date:
October, 2018
File:
PDF, 1.18 MB
english, 2018
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