| Title : Maillard Reaction Products and Phenolic Compounds from Roasted Peanut Flour Extracts Prevent Scopolamine-Induced Amnesia Via Cholinergic Modulation and Antioxidative Effects in Mice - Smach_2021_J.Med.Food_24_645 |
| Author(s) : Smach MA , Zarrouk A , Hafsa J , Gaffrej H , Ben Abdallah J , Charfeddine B , Limem K |
| Ref : J Med Food , 24 :645 , 2021 |
| PubMedID: 33035147 |