Antioxidative potential of different coffee substitute brews affected by milk addition-Reference-Cited by-同舟云学术

Antioxidative potential of different coffee substitute brews affected by milk addition

Published:2015-03-11 Issue:1 Volume:241 Page:115-125
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Komes Draženka,Bušić Arijana,Vojvodić Aleksandra,Belščak-Cvitanović Ana,Hruškar Mirjana

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-015-2440-z.pdf

Reference32 articles.

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3. Kanjahn D, Maier HG (1997) Hydroxymethylfurfural and furfural in coffee and related beverages. III. Coffee related beverages. Deut Lebensm-Rundsch 93:110–112

4. Maier HG (1987) In: Clarke RJ, Macrae R (eds) Coffee: related beverages. E-Publishing Inc, New York

5. Pazola Z (1987) In: Clarke RJ, Macrae R (eds) Coffee: related beverages. E-Publishing Inc, New York

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