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

  1. Patrignani, M.
  2. Rinaldi, G.J.
  3. Rufián-Henares, J.Á.
  4. Lupano, C.E.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2019

Volume: 276

Pages: 443-450

Type: Article

DOI: 10.1016/J.FOODCHEM.2018.10.055 GOOGLE SCHOLAR
Data source: Scopus