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Phenolic compounds reduce formation of N
- Source :
- Food chemistry. 231
- Publication Year :
- 2016
-
Abstract
- This study had the objective of determining the antiglycation activity of phenolic compounds (PCs) ((+)-catechin, quercetin, gallic, ferulic, and caffeic acids) added to a model bread with regards to the inhibition of N
Details
- ISSN :
- 18737072
- Volume :
- 231
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.pmid..........f1b3e90a5c580c57de530e0d40fed753