Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells

Author: de la Cueva Silvia Pastoriza   Seiquer Isabel   Mesías Marta   Rufián-Henares José Ángel   Delgado-Andrade Cristina  

Publisher: MDPI

E-ISSN: 2304-8158|6|1|5-5

ISSN: 2304-8158

Source: Foods, Vol.6, Iss.1, 2017-01, pp. : 5-5

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