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Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation
National licenceRoyal Society of Chemistry | 2016| -
Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells
Online Contents | 2008| -
Maillard reaction products consumption: Magnesium bioavailability and bone mineralization in rats
Online Contents | 2008| -
Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells
Online Contents | 2008| -
Are household potato frying habits suitable for preventing acrylamide exposure?
Free accessBASE | 2020| -
Lysine availability is diminished in commercial fibre-enriched breakfast cereals
Online Contents | 2007| -
Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019
Royal Society of Chemistry | 2019| -
Maillard reaction indicators in diets usually consumed by adolescent population
Online Contents | 2007| -
Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews
American Chemical Society | 2005| -
Fast method to determine furosine in breakfast cereals by capillary zone electrophoresis
Online Contents | 2005|
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