Modulation of acrylamide and advanced glycation end products in quinoa and cañihua cookies: Matrix and marker dependent effects of hydrolyzed and unhydrolyzed tara pod phenolic extracts
- DOI
- 10.1016/j.fochx.2026.104614
- Published
- 2026-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104614,
title = {Modulation of acrylamide and advanced glycation end products in quinoa and cañihua cookies: Matrix and marker dependent effects of hydrolyzed and unhydrolyzed tara pod phenolic extracts},
author = {Ana Aguilar-Galvez and Diego García-Ríos and Alejandro Meléndez-Gamarra and Teresa Quispe and Marienela Calsin-Cutimbo and Rosana Chirinos and Franco Pedreschi and Romina Pedreschi and David Campos},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104614},
url = {https://doi.org/10.1016/j.fochx.2026.104614}
}RIS
TY - JOUR TI - Modulation of acrylamide and advanced glycation end products in quinoa and cañihua cookies: Matrix and marker dependent effects of hydrolyzed and unhydrolyzed tara pod phenolic extracts AU - Ana Aguilar-Galvez AU - Diego García-Ríos AU - Alejandro Meléndez-Gamarra AU - Teresa Quispe AU - Marienela Calsin-Cutimbo AU - Rosana Chirinos AU - Franco Pedreschi AU - Romina Pedreschi AU - David Campos PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104614 UR - https://doi.org/10.1016/j.fochx.2026.104614 ER -
APA
Aguilar-Galvez, A., García-Ríos, D., Meléndez-Gamarra, A., Quispe, T., Calsin-Cutimbo, M., Chirinos, R., Pedreschi, F., Pedreschi, R., & Campos, D. (2026). Modulation of acrylamide and advanced glycation end products in quinoa and cañihua cookies: Matrix and marker dependent effects of hydrolyzed and unhydrolyzed tara pod phenolic extracts. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104614
Source records
- crossref · retrieved 2026-11-05T23:44:13.333Z