2026-04-18T02:24:21Zhttps://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 2025-02-17T09:19:14Z 2025-02-17T09:19:14Z 2024-10 http://hdl.handle.net/10259/10232 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 eng http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional Antioxidant and antihypertensive properties of biscuit melanoidins info:eu-repo/semantics/conferenceObject