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Journal: Foods, 2017
Volume: 6
Number: 5

Article: Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells
Authors: by Silvia Pastoriza De la Cueva, Isabel Seiquer, Marta Mesías, José Ángel Rufián-Henares and Cristina Delgado-Andrade
Link: https://www.mdpi.com/2304-8158/6/1/5

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