Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking

Antonio Colantuono; Antonio Dario Troise; Alberto Fiore; Vincenzo Fogliano

Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking

Antonio Colantuono, Antonio Dario Troise, Alberto Fiore, Vincenzo Fogliano

Research output: Contribution to specialist publication › Article

Original language	English
Pages	5-8
Number of pages	4
Volume	9
No.	6
Specialist publication	IMARS Highlights
Publication status	Published - 15 Nov 2014

Cite this

Colantuono, A., Troise, A. D., Fiore, A., & Fogliano, V. (2014). Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking. IMARS Highlights, 9(6), 5-8.

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title = "Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking",

author = "Antonio Colantuono and Troise, {Antonio Dario} and Alberto Fiore and Vincenzo Fogliano",

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AU - Colantuono, Antonio

AU - Troise, Antonio Dario

AU - Fiore, Alberto

AU - Fogliano, Vincenzo

PY - 2014/11/15

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