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 publicationArticle

    Original languageEnglish
    Pages5-8
    Number of pages4
    Volume9
    No.6
    Specialist publicationIMARS Highlights
    Publication statusPublished - 15 Nov 2014

    Cite this

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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",
    year = "2014",
    month = "11",
    day = "15",
    language = "English",
    volume = "9",
    pages = "5--8",
    journal = "IMARS Highlights",

    }

    Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking. / Colantuono, Antonio; Troise, Antonio Dario; Fiore, Alberto; Fogliano, Vincenzo.

    In: IMARS Highlights, Vol. 9, No. 6, 15.11.2014, p. 5-8.

    Research output: Contribution to specialist publicationArticle

    TY - GEN

    T1 - Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking

    AU - Colantuono, Antonio

    AU - Troise, Antonio Dario

    AU - Fiore, Alberto

    AU - Fogliano, Vincenzo

    PY - 2014/11/15

    Y1 - 2014/11/15

    M3 - Article

    VL - 9

    SP - 5

    EP - 8

    JO - IMARS Highlights

    JF - IMARS Highlights

    ER -