Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells
Tipo: Article
Colaboración
Año: 2017
Autores
de la Cueva, SP; Seiquer, I; Mesias, M; Rufian-Henares, JA; Delgado-Andrade, C
Revista
Título: FOODS
