Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake

Cristina Delgado-Andrade, Vincenzo Fogliano

Research output: Contribution to journalArticleAcademicpeer-review

36 Citations (Scopus)

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Agriculture & Biology

Medicine & Life Sciences