TY  - JOUR 
AU  - Temiño, Virginia
AU  - Gerardi, Gisela
AU  - Cavia Saiz, Mónica
AU  - Diaz Morales, Noelia
AU  - Muñiz Rodríguez, Pilar
AU  - Salazar Mardones, Gonzalo
PY  - 2023
SN  - 2304-8158
UR  - http://hdl.handle.net/10259/7952
AB  - Bread crust constitutes an important by-product of the bakery industry, and its utilization
for the isolation of melanoidins to be used as a functional ingredient can enhance its added value
and contribute to health. The aim of this study was to...
LA  - spa
PB  - MDPI
KW  - Melanoidins
KW  - Bioaccessible fractions
KW  - Membrane permeability
KW  - Transepithelial transport
KW  - Genoprotective effect
KW  - Alimentos
KW  - Food
KW  - Bioquímica
KW  - Biochemistry
TI  - Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity
DO  - 10.3390/FOODS12173193
T2  - Foods
VL  - 12
ER  -