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In vivo effects of Maillard reaction products derived from biscuits

Mariela Patrignani1, Gustavo Juan Rinaldi2, Cecilia Elena Lupano1

  • 1Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP - CCT La Plata - CONICET, 47 y 116, 1900 La Plata, Argentina.

Food Chemistry
|November 24, 2015
PubMed

Keywords:
Antihypertensive activityAntioxidant activityBiscuitsIn vivoMaillard reaction productsPrebiotic effect

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