Author:
Sacchetti Giampiero,Di Mattia Carla,Pittia Paola,Mastrocola Dino
Reference45 articles.
1. Antioxidant properties of ready-to-drink coffee brews;Anese;Journal of Agricultural and Food Chemistry,2003
2. Oxidative stability of the lipid fraction in roasted coffee;Anese;Italian Journal of Food Science,2000
3. Effect of equivalent thermal treatments on the color and the antioxidant activity of tomato purees;Anese;Journal of Food Science,2002
4. AOAC, 2000. Official Methods of Analysis 13th ed. Method n. 968.11. Washington: Association of Official Analytical Chemists.
5. Incorporation of chlorogenic acids in coffee brew melanoidins;Bekedam;Journal of Agricultural and Food Chemistry,2008
Cited by
108 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献