TY  - JOUR 
AU  - Diaz Morales, Noelia
AU  - Cavia Saiz, Mónica
AU  - Salazar Mardones, Gonzalo
AU  - Rivero Pérez, Maria Dolores
AU  - Muñiz Rodríguez, Pilar
PY  - 2021
SN  - 0308-8146
UR  - http://hdl.handle.net/10259/5592
AB  - Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their...
LA  - eng
PB  - Elsevier
KW  - Melanoidins
KW  - Bakery products
KW  - Soft bread
KW  - Biscuits
KW  - Common bread
KW  - Antioxidant capacity
KW  - Bioaccesibility
KW  - Cytotoxicity
KW  - Alimentos
KW  - Food
KW  - Bioquímica
KW  - Biochemistry
KW  - Biología molecular
KW  - Molecular biology
TI  - Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines
DO  - 10.1016/j.foodchem.2020.128405
T2  - Food Chemistry
VL  - 343
M2  - 128405
ER  -