Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model
Marta NavarroInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainFrancisco J. MoralesInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain. Electronic address: [email protected]
2016en
ABI
Аннотация
Аннотация мавжуд эмас.
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