2026-04-18T02:26:05Zhttps://riubu.ubu.es/oai/request

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

00925njm 22002777a 4500 dc Cavia Saiz, Mónica author Arratíbel González, Pedro author Salazar Mardones, Gonzalo author Muñiz Rodríguez, Pilar author Gerardi, Gisela author 2024-10 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 http://hdl.handle.net/10259/10232 Antioxidant and antihypertensive properties of biscuit melanoidins