Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines.
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DOI: 10.1016/j.foodchem.2020.128405
Abstract: Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their… read more here.
Keywords: study; cytotoxicity study; bread; soft bread ... See more keywords