Temiño, V.; Gerardi, G.; Cavia-Saiz, M.; Diaz-Morales, N.; Muñiz, P.; Salazar, G.
Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity. Foods 2023, 12, 3193.
https://doi.org/10.3390/foods12173193
AMA Style
Temiño V, Gerardi G, Cavia-Saiz M, Diaz-Morales N, Muñiz P, Salazar G.
Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity. Foods. 2023; 12(17):3193.
https://doi.org/10.3390/foods12173193
Chicago/Turabian Style
Temiño, Virginia, Gisela Gerardi, Monica Cavia-Saiz, Noelia Diaz-Morales, Pilar Muñiz, and Gonzalo Salazar.
2023. "Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity" Foods 12, no. 17: 3193.
https://doi.org/10.3390/foods12173193
APA Style
Temiño, V., Gerardi, G., Cavia-Saiz, M., Diaz-Morales, N., Muñiz, P., & Salazar, G.
(2023). Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity. Foods, 12(17), 3193.
https://doi.org/10.3390/foods12173193
