De la Cueva, S.P.; Seiquer, I.; Mesías, M.; Rufián-Henares, J.Á.; Delgado-Andrade, C.
Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells. Foods 2017, 6, 5.
https://doi.org/10.3390/foods6010005
AMA Style
De la Cueva SP, Seiquer I, Mesías M, Rufián-Henares JÁ, Delgado-Andrade C.
Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells. Foods. 2017; 6(1):5.
https://doi.org/10.3390/foods6010005
Chicago/Turabian Style
De la Cueva, Silvia Pastoriza, Isabel Seiquer, Marta Mesías, José Ángel Rufián-Henares, and Cristina Delgado-Andrade.
2017. "Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells" Foods 6, no. 1: 5.
https://doi.org/10.3390/foods6010005
APA Style
De la Cueva, S. P., Seiquer, I., Mesías, M., Rufián-Henares, J. Á., & Delgado-Andrade, C.
(2017). Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells. Foods, 6(1), 5.
https://doi.org/10.3390/foods6010005