Marta Navarro

1 ta ish

Institute of Food Science, Technology and Nutrition

1. Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model

   Marta Navarro, Francisco J. Morales

   Maqola20162 iqtibos

   ABIABI:AkademIndex/2026.other.284941