Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model-Reference-Cited by-同舟云学术

Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model

Published:2017-02 Issue: Volume:217 Page:602-609
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Navarro Marta,Morales Francisco J.

Funder

Comunidad of Madrid

FEDER

Spanish National Research Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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