Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins-Reference-Cited by-同舟云学术

Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins

Published:2015-04 Issue: Volume:172 Page:78-85
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mildner-Szkudlarz Sylwia,Siger Aleksander,Szwengiel Artur,Bajerska Joanna

Funder

National Centre of Science

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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