Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet - Concepedia

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Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet

DOI Full Paper Access

28

Citations

32

References

2020

Year

Genilton Alves da Silva, Patrícia Santos Xavier, Raphael Limoeiro, Daniel Perrone

Journal of Food Science and Technology

Food ChemistryNutritionPhenolic Compound IntakeHeat-processed FoodsPhytochemicalPolyphenolicsBrazilian Diet

References

	Year	Citations

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