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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
Del Pino-García, Raquel, González-SanJosé, María L., Rivero-Pérez, María D., Muñiz, PilarVolume:
60
Language:
english
Pages:
10
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf302747v
Date:
October, 2012
File:
PDF, 734 KB
english, 2012