Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: Contribution of the melanoidin fraction

  1. Del Pino-García, R.
  2. González-Sanjosé, M.L.
  3. Rivero-Pérez, M.D.
  4. Muñiz, P.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Argitalpen urtea: 2012

Alea: 60

Zenbakia: 42

Orrialdeak: 10530-10539

Mota: Artikulua

DOI: 10.1021/JF302747V GOOGLE SCHOLAR
Datuen iturria: Scopus