Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α‑Dicarbonyl Compounds under Simulated Physiological Conditions

Zhang, Hao ; Zhang, Hui ; Troise, Antonio Dario ; Fogliano, Vincenzo

Journal of agricultural and food chemistry, 2019-10, Vol.67 (39), p.10921-10929 [Periódico revisado por pares]

American Chemical Society

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