Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.805769
Reference35 articles.
1. Shape and Size Variability of Roasted Arabica Coffee Beans
2. Coffee consumption and human health - beneficial or detrimental? - Mechanisms for effects of coffee consumption on different risk factors for cardiovascular disease and type 2 diabetes mellitus
3. Coffee and cancer
4. Antioxidant activity of hydroxycinnamic acid derivatives in human low density lipoprotein: Mechanism and structure–activity relationship
5. Chlorogenic acid reduces the plasma glucose peak in the oral glucose tolerance test: effects on hepatic glucose release and glycaemia
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