TY  - GEN 
AU  - Navajas Porras, Beatriz
AU  - Pérez Burillo, Sergio
AU  - Hinojosa Nogueira, Daniel José
AU  - Pastoriza de la Cueva, Silvia
AU  - Rufián Henares, José Ángel
PY  - 2022
UR  - https://hdl.handle.net/10481/78106
AB  - Most of the foods we eat undergo a cooking process before they are eaten. During
such a process, the non-enzymatic browning occurs, which generates compounds such as furosine,
5-hydroxymethylfurfural (HMF) and furfural. These are considered markers...
LA  - eng
PB  - MDPI
TI  - Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods
DO  - https://doi.org/10.3390/ antiox11122324
ER  -