Peroxyl radical scavenging activity of soluble high molecular weight fraction from coffee brews
Roasting process of coffee beans affects the final composition of coffee brew. While the presence of some of its antioxidant compounds (phenolic acids) decrease throughout the treatment, melanoidins are formed during the thermal process. Recent research into nutritional, physiological and functional...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0041_peroxyl-radical-scavenging-activity-of-soluble-high-molecular-weight-fraction-from-coffee-brews.php |