Conceptio › Archive › Repositorio Institucional de la Universidad de Burgos (RIUBU)
Repositorio Institucional de la Universidad de Burgos (RIUBU)metadata only

Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds

Salazar Mardones, Gonzalo et al.
Repositorio Institucional de la Universidad de Burgos (RIUBU) · Papers
Open Source ↗
alimentosanálisiscomposiciónftirproductsultrafiltration
melanoidins, ftir, ultrafiltration, bakery by-products, bread crust, scavenger activity, alimentos-análisis, alimentos-composición
This document is indexed with metadata only — full text is not available in the archive for this record. Open the official source ↗
Record · ID 206792
Retrieved via Conceptio — every document is proof-bundled with source, license, and retrieval metadata.