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Maillard Reaction Products as well as Phenolic Compounds coming from Cooking Peanut Flour Extracts Avoid Scopolamine-Induced Amnesia Through Cholinergic Modulation along with Antioxidative Outcomes in Rats.
Maillard Reaction Products as well as Phenolic Compounds coming from Cooking Peanut Flour Extracts Avoid Scopolamine-Induced Amnesia Through Cholinergic Modulation along with Antioxidative Outcomes in Rats.