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Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet

Genilton Alves da Silva, Patrícia Santos Xavier, Raphael Limoeiro, Daniel Perrone

2020Journal of Food Science and Technology29 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceChemistryAntioxidant capacityAntioxidantPopulationBiochemistryDemographySociologyPhytochemicals and Antioxidant ActivitiesDye analysis and toxicityHeavy Metals in Plants
Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet | Litcius