Characterization of phytochemical mixtures with inflammatory modulation potential from coffee leaves processed by green and black tea processing methods-Reference-Cited by-同舟云学术

Characterization of phytochemical mixtures with inflammatory modulation potential from coffee leaves processed by green and black tea processing methods

Published:2019-01 Issue: Volume:271 Page:248-258
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Xiumin^ORCID,Mu Kaiwen,Kitts David D.

Funder

NSERC

MITACS

Jiangsu University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Evidence for inhibition of nitric oxide and inducible nitric oxide synthase in Caco-2 and RAW 264.7 cells by a Maillard reaction product [5-(5, 6-dihydro-4H-pyridin-3-ylidenemethyl) furan-2-yl]-methanol;Chen;Molecular and Cellular Biochemistry,2015

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