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Influence of the Degree of Roasting on the Antioxidant Capacity and Genoprotective Effect of Instant Coffee: Contribution of the Melanoidin Fraction

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第一作者： Raquel Del Pino-Garcia

作者： Raquel Del Pino-Garcia ^[1] ; Maria L. Gonzalez-Sanjose ; Maria D. Rivero-Perez

作者单位： Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza de Misael Banuelos, 09001 Burgos, Spain ^[1]

关键词 Antioxidant activity DNA protection lipid peroxidation MRPs polyphenols roasting process soluble coffee

发布时间 2013-11-20

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Journal of Agricultural and Food Chemistry

2012年60卷42期

10530-10539页

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Journal of Agricultural and Food Chemistry

2012年60卷42期

10530-10539页

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Influence of the Degree of Roasting on the Antioxidant Capacity and Genoprotective Effect of Instant Coffee: Contribution of the Melanoidin Fraction

Journal of Agricultural and Food Chemistry

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Journal of Agricultural and Food Chemistry

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Influence of the Degree of Roasting on the Antioxidant Capacity and Genoprotective Effect of Instant Coffee: Contribution of the Melanoidin Fraction

Journal of Agricultural and Food Chemistry

相似文献

同项目论文

Journal of Agricultural and Food Chemistry

相关期刊

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