ArticleFoods (Basel, Switzerland)2026

Role of Endogenous and Exogenous Phenolic Compounds on the Formation of Acrylamide and Fluorescent Advanced Glycation End Products in Heated Quinoa and Cañihua Flours.

Ana Aguilar-Galvez et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.