Estimation of dietary intake of melanoidins from coffee and bread
Abstract
Melanoidins are defined as polymeric high molecular weight, brown-coloured Maillard reaction end-products, containing
* Corresponding authors
a Dipartimento di Scienza degli Alimenti University of Napoli “Federico II”, via Università 100, Portici, Italy
b
Instituto de Ciencia y Tecnología de Alimentos y Nutrición-ICTAN, Consejo Superior de Investigaciones Científicas (CSIC), José Antonio Novais 10, Madrid, Spain
E-mail:
fjmorales@if.csic.es
Fax: +34 91 549 3627
Tel: +34 91 549 2300
Melanoidins are defined as polymeric high molecular weight, brown-coloured Maillard reaction end-products, containing
V. Fogliano and F. J. Morales, Food Funct., 2011, 2, 117 DOI: 10.1039/C0FO00156B
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