2026-04-18T02:24:01Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/102322025-02-18T01:05:25Zcom_10259_5827com_10259_5086com_10259_2604col_10259_7955

Cavia Saiz, Mónica Arratíbel González, Pedro Salazar Mardones, Gonzalo Muñiz Rodríguez, Pilar Gerardi, Gisela 2024-10 Comunicación presentada en: The 5th International Electronic Conference on Foods 2024, durante los días 28-30 de octubre de forma online. Melanoidins isolated from biscuits are good candidates for use as functional ingredients in the food industry because they can improve sensorial characteristics and possess biological properties with several potentially beneficial effects on human health. However, their bioactivity is closely related to their bioaccessibility and bioavailability application/pdf http://hdl.handle.net/10259/10232 eng MDPI Antioxidant and antihypertensive properties of biscuit melanoidins info:eu-repo/semantics/conferenceObject TEXT RIUBU. Repositorio Institucional de la Universidad de Burgos Hispana