In vivo effects of Maillard reaction products derived from biscuits

Published 2016 View Full Article

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Title
In vivo effects of Maillard reaction products derived from biscuits
Authors
Keywords
Maillard reaction products, Biscuits, In vivo, Antihypertensive activity, Antioxidant activity, Prebiotic effect
Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 204-210
Publisher
Elsevier BV
Online
2015-09-13
DOI
10.1016/j.foodchem.2015.09.038

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